The same, stewed.—Boil the liver as directed above, and when drained and cold, lard it well. Have butter in a frying-pan on a brisk fire; when hot, put the liver in for about five minutes, turning it over on every side. Have in a stewpan four ounces of bacon cut in dice; set it on a good fire, and when hot, lay the liver in; then add a glass of warm broth, same of white wine, a bay-leaf, a sprig of thyme, two of parsley, a clove of garlic, two cloves, and a small carrot cut in two; cover the stewpan, subdue the fire, and let simmer three hours; stir now and then, place the liver on a dish, strain the sauce on it, and serve.
CALF'S PLUCK.
Put the pluck in cold water for twelve hours in winter and four in summer; change the water once, drain, and throw it in boiling water for ten or fifteen minutes; take off and throw in cold water to cool, and drain it. Cut the pluck in pieces, and cook it like calf's head, and serve with the same sauce.
CALF'S TAIL.
Take two tails, cut each in two, throw them in boiling water for three minutes, and drain. Cut a cabbage in two, trim off the stump, throw the two halves in boiling water, with a little salt, for fifteen minutes, and drain it. Put in a tureen the tails, cabbage, six ounces of lean bacon, two sprigs of parsley chopped fine, same quantity of green onions, two cloves, a little piece of nutmeg, a clove of garlic, salt, and pepper; cover the whole with half broth and half water, and boil gently till cooked. Then take off cloves, nutmeg, and garlic, turn the remainder on a dish, and serve.
TONGUE.
Prepare, cook, and serve a calf's tongue, in the same and every way like a fresh beef's tongue. The only difference is, that, being smaller, it is seldom decorated.
It may be split in two, lengthwise and nearly through, opened and served thus, with slices of pickled cucumbers.
SWEETBREADS.
To prepare.—Soak them in cold water for about an hour. Take off and remove the skin and bloody vessels that are all around. For two sweetbreads set about one pint of water on the fire in a small saucepan with salt, a tablespoonful of vinegar, a few slices of onion, six pepper-corns, a clove of garlic, two cloves, six sprigs of parsley, one of thyme, and a bay-leaf; boil two minutes, drop the sweetbreads in, boil one minute and take them off. Drop them immediately in cold water and leave them in for from two minutes to an hour. Put them on a flat surface with a board over, and leave them thus till they are perfectly cold and rather flattened.