When well mixed with the egg, stir all together into the feet or gravy. Let it simmer ten minutes, and just before dishing add two wineglasses of good cooking wine and simmer again before serving.—Mrs. M. E. L. W.
Calf's Liver Broiled.
Cut the liver in thin slices, wash it and let it stand in salt and water half an hour to draw out the blood. Parboil in fresh salt and water, and broil, basting frequently in butter. Lay on a hot dish with a lump of butter.—Mrs. A. M. D.
To Fry Calf's Liver.
Cut in thin slices. Season with pepper and salt, sweet herbs, and parsley.
Dredge with flour and fry brown with lard. Have it thoroughly done, but it must not be hard; keep covered while frying.—Mrs. R.
Calf's Liver Fried.
A calf's liver, as white as can be procured, flour, one bunch savory herbs, including parsley, juice of a lemon; pepper and salt to taste, a little water.
Cut the liver into slices of a good and equal shape. Dip them in flour and fry brown. Place on a hot dish and keep before the fire while you prepare the gravy. Mince the herbs fine and put into the frying-pan with a little more butter; add the other ingredients with one teaspoonful flour. Simmer gently until the herbs are done, and pour over the liver.—Mrs. A. M. D.
Bewitched Liver.