Calf's Liver stuffed and roasted. From the same.
Take a Calf's Liver, the Morning it is kill'd, and make a hole in it, with a large Knife, to run length-ways, but not quite through it; then make a farced Meat, or stuffing for it, of some of the Liver parboil'd, and some Fat of Bacon cut very fine, some fresh Lemon-Peel grated, some sweet Herbs powder'd, and some butter'd Eggs, as much as may be necessary, to mix with the other Ingredients; then add some grated Bread, and some Spices finely beat, with some Pepper and Salt: then fill that part that you cut in the Liver with this farced Meat; and cut other Places if you will, and fill them likewise. You may then lard the Liver, if you will, with Bacon Fat, and roast it, flouring it very well, and basting it with Butter, till it is enough. But it is reckon'd rather better by some, when the Liver is stuffed, to brush it over with the Yolk of an Egg, and strew upon it raspings of Bread sifted, some Flour, some dry'd sweet Herbs powder'd, and some Spice; and then enclose the Whole with the Caul of Veal; so roast it, and it will make an excellent Dish. To be served hot, either with Venison Sauce, made of Claret boil'd with Cinnamon, and sweeten'd with Sugar, or with Gravey Sauce, with a little Wine in it.
To roast a Calf's Liver, another way. From Mrs. M. N.
Take a Calf's Liver, as before, and stuff it as above, only with this Alteration in the Stuffing. Shred some Veal-Suet very small, and add to that some grated Bread, Spice, and dry'd sweet Herbs finely powder'd, with some Currans plump'd, and a little Salt; then make this into a Paste, with some Eggs beaten; and when you have stuffed what Parts you please, with the Mixture, roast it, basting it well with Butter, and strewing on, now and then, some of the above Mixture, as far as it can be in powder, or admit of strewing. Then serve it hot, with melted Butter and Lemon-Juice, or Verjuice, and garnish with Lemon sliced, and pickled Berberries.
Cream Custard. From Lady H.
Boil a Quart of Cream, with some grated Nutmeg, and a little Mace finely powder'd; then beat the Yolks of twelve Eggs, with half as many Whites, with a little Salt: then add a spoonfull of Sack, and one of Orange-Flower Water, or Rose-Water: then put about six Ounces of fine Loaf-Sugar beaten fine, and well sifted; and mix all together, when the Cream is not too hot; then pass it through a fine Sieve, and bake it in China Cups.
To imitate the fat Livers of Capons roasted. From the same.
Take a Calf's Liver fresh, and cut it in pieces, in the shape of large Capons Livers. Dip every one in Flour, and spit them on Lark-Spits, the flat Sides against each other, but minding to put between them a slice of fat Bacon. Roast them, and baste them well with Butter, and drudging them often with rasped Bread sifted, and flour with a little Salt. When they are enough, serve them with the following Sauce. Take two or three Necks of Fowls, if you have them, or else, a little clean Beef Gravey, a little Water, a little Ale, or small Beer; an Onion and some Pepper and Salt: then strain off the Sauce, and pour it into the Dish before you lay in your Livers, and garnish with Slices of Lemon, sliced Beet-Roots pickled, and sifted raspings of Bread. These do well likewise to be laid about a roasted Chicken.
To make Pound Cakes. From the same.
Take a Pound of double refined Loaf-Sugar beaten and sifted; then beat eight Eggs and stir the Sugar in them; then melt a Pound of Butter, and stir that in with the rest, and then stir in a Pound of Flour, some Mace finely beat, with some Nutmeg grated, and some Sack, and Orange-Flower Water; beat these all together for an hour and a half till all is well mix'd; then stir in some Currans plump'd a little. To make good the name of the Cake, there should be a Pound of a sort. Some put about a quarter of a Pound of Caraway Comfits; but every way is good. Bake these in little Pans, in, a gentle Oven, and when they are quite cold, turn them out, and keep them in oaken Boxes, with Papers between them, in a dry Place.