Time.—About 35 or 40 minutes. Average Cost, 1s. 4d. Sufficient for 4 or 5 persons.
721.—CALF'S LIVER WITH PIQUANTE SAUCE. (Fr.—Foie de Veau à la Sauce Piquante.)
Ingredients.—2 lb. of calf's liver, frying fat. For the sauce: ½ a pint of water, 1 oz. of butter, 1 oz. of flour, 4 shallots or 1 small onion finely-chopped, 2 gherkins coarsely-chopped, 3 tablespoonfuls of vinegar, salt and pepper.
Method.—Wash and dry the liver thoroughly, and cut it into neat slices. Mix 1 tablespoonful of flour, ½ a teaspoonful of salt and ⅛ of a teaspoonful of pepper together, and dip the pieces of liver in the mixture. Place the shallots or onion, gherkins and vinegar in a small stewpan, boil rapidly for 10 minutes, and keep it hot. Fry the liver in hot fat until lightly cooked and nicely browned, then remove and keep it as hot as possible. Pour away any fat that remains in the frying-pan, but leave all the brown sediment, add the butter, and when hot sprinkle in the flour. Stir and fry slowly until well browned, add the water and seasoning to taste, stir until boiling, simmer gently for 5 minutes, then strain and mix with the vinegar, etc. Arrange the liver neatly on a hot dish, pour the sauce round, and serve as hot as possible.
Time.—To fry the liver, 5 minutes. Average Cost, 2s. Sufficient for 6 or 8 persons. Seasonable at any time.
722.—CALF'S HEART, BAKED. (Fr.—Coeur de Veau Rôti.)
Ingredients.—A calf's heart, veal forcemeat (see Forcemeats), a few rashers of bacon, salt and pepper, fat, brown gravy (see Gravies).
Method.—Wash the heart in several waters, let it remain in cold water 1 hour, then drain, and dry thoroughly. Fill the inside with forcemeat, tie a piece of oiled or buttered paper round it, and bake in a moderate oven for about 2 hours. Baste well, and about ½ an hour before serving remove the paper and dredge well with flour. The gravy in the tin may be used to enrich or form the basis of the brown gravy. Make this hot and pour round the dish. Garnish with fried bacon.
Time.—About 2 hours. Average Cost. 9d. to 1s. 6d. Sufficient for 4 or 5 persons.
723.—CRÉPINETTES OF VEAL. (Fr.—Crépinettes de Veau.)
Ingredients.—4 ozs. of cooked lean veal, 1 oz. of cooked ham or tongue, 4 preserved mushrooms, 1 small truffle, 6 or 7 tablespoonfuls of spinach purée, 1 egg, a good pinch of grated lemon-rind, a small pinch of nutmeg, salt and pepper, pig's caul, meat glaze, 5 or 6 oval paper cases.