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

of browned flour and add to it a cupful of strained tomato liquor, a teaspoonful of onion juice, salt and pepper to taste. Boil up once and pour over the liver. Salmi of liver Boil a calf’s liver for one hour in slightly salted water, and let it get cold. Cut into dice of uniform size, and for each cupful allow one tablespoonful of butter, one cupful of stock, one teaspoonful of tomato sauce, and two tablespoonfuls of chopped olives. Brown the butter, add one tablespoonful of flour and brown again; add gradually the stock, and stir until smooth and thick. Put in the catsup, olives and liver dice, season to taste, and simmer for fifteen minutes. Serve hot. A delightful and not inelegant _entrée_. Roast sweetbreads Parboil two pairs of sweetbreads and blanch by throwing them into cold water. Drain, pierce three or four holes in each and press into these holes narrow strips of fat salt pork, allowing the strips to project a half-inch on each side. Lay the sweetbreads in a roasting-pan, pour a cupful of weak veal stock over them and rub them with melted butter. Cover and bake for twenty-five minutes; remove from the pan, sprinkle with salt and pepper, put a spoonful of the thickened and seasoned gravy upon each, and send to the table. Baked calf’s head The head should be cleaned with the skin left on, also the ears, and split down the under side, leaving the top unbroken. Remove the tongue and brains, parboil and set them on ice. Put the head on in plenty of cold water, boil quickly and for one minute after the boiling point is reached. Take the head off and lay in ice-cold water. Change this for colder in ten minutes, and leave in this for several hours. Then put over the fire in boiling water, to which a tablespoonful of vinegar has been added, and a tablespoonful of salt. Cook gently until you can slip out the bones easily. Do this, drawing the teeth, cheek-bones and skull, taking care not to break the upper skin.