Soak the liver in salt and water an hour to draw out the blood. Wipe
perfectly dry, and stuff with a force-meat made of bread-crumbs, two
slices of fat salt pork, chopped small, a shallot, pepper, salt, and
nutmeg; sweet marjoram and thyme, and if you choose, a little sage.
Moisten this with butter melted in a very little hot water, and two
raw eggs, well beaten. In order to get this into the liver, make an
incision with a narrow sharp knife, and without enlarging the aperture
where the blade entered, move the point dexterously to and fro, to
enlarge the cavity inside. Stuff this full of the force-meat, sew or
skewer up the outer orifice; lard with strips of salt pork, and roast
for an hour, basting twice with butter and water, afterward with the
gravy in the dripping-pan. Pour the gravy over the liver when done.
Roasted liver is very good cold, cut into slices like tongue.
CALF’S LIVER (_Fried_).
Slice the liver smoothly, and lay in salt and water to draw out the
blood. Lard each slice, when you have wiped it dry, with slices of fat
salt pork, drawn through at regular distances, and projecting slightly
on each side. Lay in a clean frying-pan and fry brown. When done,
take out the slices, arrange them neatly on a hot dish, and set aside
to keep warm. Add to the gravy in the frying-pan a chopped onion, a
half-cup of hot water, pepper, the juice of a lemon, and thicken with
brown flour. Boil up well, run through a cullender to remove the onion
and the bits of crisped pork that may have been broken off in cooking,
pour over the liver, and serve hot.
Pigs’ livers can be cooked in the same way.
CALF’S LIVER (_Stewed_).
Slice the liver and lay in salt and water an hour. Then cut into dice
and put over the fire, with enough cold water to cover it well. Cover
and stew steadily for an hour, when add salt, pepper, a little mace,
sweet marjoram, parsley, and a teaspoonful Worcestershire sauce. Stew
again steadily, not fast, for half an hour longer, when put in a
tablespoonful of butter, two of browned flour—wet with cold water, a
teaspoonful of lemon-juice and one of currant jelly. Boil five minutes
longer, and dish. A little wine is an improvement.
_Or,_
Put in with the liver-dice some of salt pork—say a handful—and when you
season, a chopped onion, and omit the jelly at the last, substituting
some tomato catsup.