Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

rounds of toast. Baked calf’s liver (larded) Lard with strips of fat salt pork, inserted perpendicularly. The lardoons should project on both sides. Cover the bottom of a saucepan with minced pork, place the liver on it; add a carrot, two small onions, a half-dozen stalks of celery, all chopped fine; the juice of a lemon and a quart of strong stock; cover the saucepan and bake slowly for two hours and a half, basting often with the liquor in the pan. When done remove the liver, and put into the oven for a few minutes to brown; make a rich gravy of the remainder of the gravy in the pan; put the liver in the center of the dish, strain the sauce and pour over it. Mock pâté de foie gras When poultry is in full season and the weather is cold, save the giblets from half a dozen fowls, boiling them, salting slightly to keep them and setting them in a cold place. When you have enough, chop them, rejecting tough portions, and run through a vegetable press. Work to a smooth paste with melted butter, season with paprika, salt, and a dash of onion juice. Pack down in small jars, pour melted butter over the top, and keep in a cool, dry place. If you will boil a few mushrooms in salted water, strain, cut them into coarse dice and intersperse throughout the paste, you will have a veritable imitation of the famous Strasburg _pâtés_. You may substitute calf’s, lamb’s or pig’s liver for those of fowls if you can not get the latter. Savory ham Fry slices of boiled ham on both sides. Transfer to a hot dish. Cook together in a frying-pan four tablespoonfuls of vinegar, a teaspoonful of granulated sugar, a teaspoonful of French mustard, and a dash of paprika. Stir until very hot, and pour over the fried ham. Cottage pie (Contributed) Chop cold meat very fine. To each cupful add one saltspoonful of salt and one-and-a-half saltspoonfuls of pepper, a pinch of summer savory and one-half cupful of stock. Put into a