CALF’S LIVER IN CASSEROLE
Lard a whole liver with strips of salt pork. Brown in butter and drain off the fat. Brown a heaping tablespoonful of flour in fresh butter, add one cupful of white wine, and cook until thick and smooth, stirring constantly. Put the liver into a buttered casserole, pour over the gravy, add pepper to season, a bay-leaf, a small bunch of parsley, a bruised clove of garlic, two shallots, two onions, and a small carrot, sliced. Cover and cook slowly for an hour. Put the liver on a platter and strain the gravy over it. Return to the casserole, reheat, and serve.
VEAL LIVER PÂTÉ
Run twice through the meat-chopper one pound of calf’s liver and half a pound of fat bacon. Season with salt, pepper, mace, and parsley, add two tablespoonfuls of finely chopped lean ham and a chopped onion which has been fried in fat. Mix with the yolks of two eggs and then fold in the stiffly beaten whites. Line a mould with thin slices of bacon, put in the meat, cover with bacon, and bake slowly in a moderate oven. When it can be pierced easily it is done. Let cool in the mould, turn out, and garnish with parsley and lemon.
BOILED CALF’S TONGUE
Soak for an hour in cold water. Cover with fresh cold water, bring quickly to the boil, and skim. Add for each tongue a carrot and turnip sliced and a small onion stuck with three cloves. Add sweet herbs to season and a little salt and pepper. Cook slowly for two hours. Drain, skin, and serve with a border of spaghetti or macaroni. If they are to be served cold, let them cool in the water in which they were cooked.
VEAL CHOPS À LA PROVENÇALE
Trim and clean veal chops and sauté in olive-oil with a finely chopped onion. Add a little brown stock, half a dozen chopped mushrooms, two minced beans of garlic, and a teaspoonful of minced parsley. Bring to the boil, thicken the gravy with browned flour cooked in butter, and serve.
BRAISED VEAL CUTLETS
Trim and clean convenient pieces of veal cutlet and lard with thin strips of bacon. Brown in a little butter, add a little clear stock with chopped onion, carrot, and turnip to season, and simmer until done. Drain and serve with string beans.