The Cooking Manual of Practical Directions for Economical Every-Day Cookery

sauce as directed below; carefully remove the outer skin without breaking the brains; put them over the fire in enough cold water to cover them, with half a gill of vinegar, two bay leaves, a sprig of parsley, and an onion stuck with three cloves; bring them to a boil, and simmer slowly for ten minutes; take them up carefully, and lay them in cold water and salt to cool. When cool, cut each one in two pieces, roll them first in cracker dust, then in one raw egg beaten with a tablespoonful of cold water, then again in cracker dust, and fry them in plenty of smoking hot fat; as soon as they are golden brown take them up on a skimmer, and lay them on a soft paper or napkin to absorb all fat, and then arrange on a platter containing half a pint of tomato sauce. 52. =Tomato Sauce.=--Put into a thick sauce-pan half a can, or one pint of tomatoes, one ounce of carrot, and the same quantity of onion sliced, one ounce of salt pork cut in small bits, a bouquet of sweet herbs, made as directed in Chapter first, four cloves, one clove of garlic, if it is liked, one teaspoonful of salt, quarter of a saltspoonful of pepper, and a gill of stock, gravy, or water; simmer slowly one hour, and pass through a sieve with a wooden spoon. This is an excellent sauce for any breaded side dish. 53. =Calf's Liver larded.=--The operation of larding is done by passing strips of larding pork, which is firm, white, fat pork, cut two inches long, and quarter of an inch square, in rows along the surface of a liver, placing the strips of pork in the split end of a larding needle, and with it taking a stitch about a quarter of an inch deep and one inch long in the surface of the liver, and leaving the ends of the pork projecting equally; the rows must be inserted regularly, the ends of the second coming between the ends of the first, and so