hours. When done, remove the bouquet-garni, and serve the stew in a hot dish with its gravy.
Time.—3 hours to stew. Average Cost, 9d. or 10d. Sufficient for 3 or 4 persons.
893.—LIVER AND BACON. (Fr.—Foie de Bœuf a l'Anglaise.)
Ingredients.—2 lb. of liver, ½ lb. of bacon, 1 tablespoonful of flour, salt and pepper.
Method.—Rinse the liver in cold water, put it into a basin, cover with BOILING water, let it remain immersed for about 15 minutes, then drain, dry, and cut it into slices about ⅓ of an inch in thickness. Also cut the bacon into very thin slices. Add a good seasoning of salt and pepper to the tablespoonful of flour, and dip the liver in the mixture. Heat the frying-pan, put in the bacon, fry slowly, remove to a HOT dish, and keep hot until wanted. Fry the liver in the bacon fat until nicely browned on both sides, then remove and keep hot. Sprinkle the flour on the bottom of the pan, stir and fry until brown, add about ½ a pint of warm water, stir until boiling, and season to taste. Arrange the pieces of liver in a close circle, strain the sauce over, place the slices of bacon on the top, and serve.
Time.—35 to 40 minutes. Average Cost, 1s. 10d. Sufficient for 6 persons.
894.—LIVER, SAVOURY. (Fr.—Foie de Bœuf à la Française.)
Ingredients.—1½ lb. of liver, as many thin slices of bacon as there are slices of liver, veal-forcemeat (see Forcemeats), 1 tablespoonful of flour, salt and pepper.
Method.—Prepare and slice the liver as directed in the preceding recipe. Spread each slice with a thin layer of forcemeat, and cover with bacon. Lay them on the bottom of a large baking-tin, surround to about ½ the depth of the liver with boiling water, cover with a buttered paper, and bake slowly for about ½ an hour. Arrange the liver in a close circle on a hot dish, and keep it hot. Mix the flour smoothly with a little cold water, add ¼ of a pint of boiling water, pour into the tin, boil up, season, and strain round the liver.
Time.—½ an hour. Average Cost, 1s. 8d. Sufficient for 5 or 6 persons.
Marrow Bones.—Bone is composed of a close, hard material, and a softer reticulated substance called spongy or cancellous tissue. All bone is more or less porous, the difference between the hard and the spongy portions being one of degree only, as may be seen when it is viewed under the lens of a microscope. The surface of bones is the densest portion, the inner parts are more cellular, and are filled with a fatty tissue, called medulla, or marrow, the vascular connective tissue interspersed with fat-cells which support the fine blood vessels forming the centre of nourishment for the inner surface of the bones. The rigidity of bones is due chiefly to the presence of phosphate of lime, and carbonate of lime, which constitute about two-thirds of the substance of bone. The remaining one-third consists of animal matter, chiefly gelatine. Hollow cylindrical bones possess the qualities of strength and lightness in a remarkable degree, thus adapting them for their special function in animal life. Bones also possess a certain degree of elasticity as, for example those of the ribs.