Fried Liver.
Cut the slices thin, scald them for some minutes, put them in a pan with hot lard, and fry slowly till browned on both sides; add a little salt and pepper. Take up the liver, and pour into the pan half a teacup of water; let it boil a few minutes; put the liver back, stir it up, and cover it up for a short time to keep it from being hard.
Kidneys can be cooked the same way, excepting you must add some butter, as they are very dry.—Mrs. P. W.
To Stew Brains.
Have them thoroughly soaked in salt water to get the blood out. Put them in a stewpan with water enough to cover them; boil half an hour, pour off the water, and add one teacup of cream or milk, salt, pepper, and butter the size of an egg. Boil well together for ten minutes, when put into the dish. Add one tablespoonful vinegar.—Mrs. P. W.
To Dress Brains.
Lay in salt and water, then either scramble like eggs, or beat the yolks of eggs with a little flour; dip the brains in and fry them.—Mrs. W.
To Fry Beef Brains.
Pour over the brains salt water, let them remain for an hour, changing the water to draw the blood out, then pour over them some boiling water and remove the skin. Beat up two eggs, and make a batter with a little flour, bread crumbs and crackers. Season with pepper and salt. Fry in hot lard.—Mrs. P. W.
To Fry Brains.