Cut them in four pieces, soak and wash them three or four times in lukewarm water, changing the water each time; press them with the hands to extract all the blood. Place the lights in a stewpan, cover them with cold water, and set on a good fire; boil two minutes, take them off, throw them in cold water, and drain them; cut the lights in dice. Have butter in a stewpan on the fire, and when melted, lay the lights in, fry five minutes, keeping them tossed the while, then sprinkle on a tablespoonful of flour, stirring all the time with a wooden spoon; pour on, little by little, about a pint of warm broth, also a saltspoonful of chopped parsley, a pinch of allspice, salt, pepper, a bay-leaf, and sprig of thyme; have a brisk fire, and when about half done, add four or five mushrooms, and eight small onions. When the whole is cooked, take off bay-leaf and thyme, then take from the fire, beat two yolks of eggs with a tablespoonful of vinegar, and mix with the whole, turn on a dish, and serve.
CALF'S LIVER.
How to prepare.—Have water, with a little salt, on the fire, and at the first boiling, throw the liver in for about five minutes, and drain it.
How to improve the Liver before cooking it.—Put in a tureen two tablespoonfuls of sweet-oil, a bay-leaf broken in four pieces, two sprigs of thyme, four of parsley chopped fine, a green onion also chopped fine, salt, and pepper; lay the liver on the whole, and leave it from four to six hours, turning it over two or three times.
How to cook, roasted.—Envelop the liver with buttered paper, place it on the spit before a good fire, baste often with the oil from the tureen, after having taken off bay-leaf and thyme. A few minutes before it is done, take the paper off, baste continually with the drippings till well cooked, and serve it with the gravy.
It may also be served with a piquante or poivrade sauce.
It takes from thirty-five to forty-five minutes to roast it.
The same, sauté.—Put two ounces of butter in a frying-pan, and set it on a sharp fire; when melted, add a teaspoonful of chopped parsley and green onions, then the liver cut in slices (after having been prepared as above); sprinkle on a saltspoonful of flour, then half a wine-glass of warm broth, same of claret wine, salt, pepper, and a pinch of allspice; serve when done.
It takes only from ten to twelve minutes for the whole process.
The same, in the Oven.—Put two ounces of butter in a frying-pan on a sharp fire; when hot, put the liver in (after having been boiled as directed above, and after having cut it in pieces); fry it five minutes, turning over once only; then take from the fire, salt both sides of the slices, place them on a warm dish, putting on each slice a little butter kneaded with chopped parsley, salt, and pepper; put two or three minutes in a warm oven, take off, sprinkle on the whole the juice of half a lemon, and serve in the dish in which it has cooked.