“Appetite comes with eating”
BAKED LIVER
- 1 lb. calf’s liver
- 3 heaping tablespoonfuls bread crumbs
- 1 teaspoonful chopped parsley
- ¼ teaspoonful powdered herbs
- 1 chopped onion
- Salt and pepper to taste
- Sliced bacon
- ½ pint (1 cup) water
Cut the liver into slices one-third of an inch thick, wash and dry thoroughly, lay it in a well-buttered casserole.
Make a forcemeat with the bread crumbs, chopped parsley, herbs, chopped onion, salt and pepper to taste, cover each strip of liver with this, and on the top place a strip of bacon.
Pour round the water and bake slowly for one hour.
BAKED VIRGINIA HAM
- 1 Virginia ham
- ½ pint (1 cup) sherry wine
- A few cloves
- Brown sugar
Wash the ham and place it in cold water; let it soak for twelve hours, then put it into fresh cold water and let it soak for another twelve hours. When ready to cook, place it skin down in a large casserole, which must be of good size and full of cold water. It will take about one hour, over a moderate fire, to come to boiling point.
Then keep it boiling steadily—on no account must it be allowed to boil fast—and as the water boils down replenish with hot, never with cold, water, so as not to check the boiling.