The royal baker and pastry cook : $b A manual of practical cookery

until brown, transfer to hot platter. Fry liver quickly in the hot fat, turning often. When done pour off all but 1 or 2 tablespoons fat, dredge in flour until it is absorbed, and stir till brown. Add hot water gradually to make smooth gravy, season and boil 1 minute. Serve separately. Few people know that lamb’s liver is as tender and well flavored as calf’s liver; it is much less expensive. =Stew, Irish.=—Time, about 2 hours. 2½ pounds chops, 8 potatoes, 4 turnips, 4 small onions, nearly a quart of water. Take some chops from loin of mutton, place them in a stewpan in alternate layers of sliced potatoes and chops; add turnips and onions cut into pieces, pour in nearly quart cold water; cover stewpan closely, let stew gently till vegetables are ready to mash and greater part of gravy is absorbed; then place in a dish; serve it up hot. =Brown Beef Stew.=—Cut 2 pounds beef in small pieces. Melt some of the fat in a pan, brown in it ½ the meat. Put rest of meat in kettle with 1 pint cold water, let stand 20 minutes, then heat slowly. Transfer browned meat to kettle; thicken fat with two tablespoons browned flour, add 1 pint boiling water and stir; when thick strain into kettle. Add 1 cup diced carrot, cover, and simmer. When half done add 1 pint diced potatoes. Season well with salt and pepper. =Mutton Haricot.=—Cut 2 pounds breast mutton in pieces, roll in flour, and brown in drippings. Transfer to a stewpan, add 2 sliced onions, cover with boiling water, and simmer until very tender. Add 1 pint parboiled potatoes or 1 pint boiled macaroni and 1 pint shelled peas; season, simmer till vegetables are done. =Brown Kidney Stew.=—From a beef kidney cut off the outside meat in bits, rejecting tubes and purplish cores. Cover with cold water; heat slowly till steaming, drain, add cold water, and heat a second and again a third time. To the drained kidneys add 1 cup brown sauce (see Sauces), season very highly with Worcestershire and catsup,