Cut the meat from a knuckle of veal into pieces not too small; put them
into a pot with some small pieces of salt pork, and plenty of pepper and
salt; pour over enough hot water to cover it well, and let it boil until
the meat is _thoroughly_ done; then, while the water is still boiling,
drop in (by the spoonful) a batter made with the following ingredients:
Two eggs well beaten, two and a half or three cupfuls of buttermilk, one
even tea-spoonful of soda, and flour enough to make a thick batter.
Cover the pot, and as soon as the batter is well cooked, serve it. By
standing, it becomes heavy.
TO COOK LIVER (_Melanie Lourant_), No. 1.
Put a little lard into a saucepan, and when hot throw in half an onion
minced fine, one or two sprigs of parsley, chopped, and the slices of
calf’s liver. Turn the liver several times, allowing it to cook well and
imbibe the taste of the onion and parsley. When cooked, place it at the
side of the fire. In another saucepan make a sauce as follows: Put in a
piece of butter size of a large hickory-nut, and when it bubbles
sprinkle in a heaping tea-spoonful of flour; stir it until it assumes a
fine brown color, then pour in a cupful of boiling water, stirring it
well with the egg-whisk; add pepper, salt, a table-spoonful of vinegar,
and a heaping table-spoonful of capers. The sauce is very nice without
the capers, but very much improved with them. Drain out the slices of
liver, which put into the sauce, and let them remain at the side of the
fire until ready to serve. Chopped pickle may be substituted for the
capers, and stock may be used instead of the boiling water.
TO COOK LIVER (No. 2).
Fry in a _sauté_ pan some thin slices of breakfast bacon, and when done
put them on a hot dish; fry then thin slices of liver in the same fat,
which have previously been thrown into boiling water for only a
_moment_, and then been sprinkled with flour. When well done on both
sides, serve them and the bacon on the same dish, and garnish them with
slices of lemon.