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

on, until the surface is covered; the liver is then laid in a dripping pan on one ounce of carrot, one ounce of onions, and one ounce of salt pork sliced, half a teaspoonful of salt, quarter of a saltspoonful of pepper, three sprigs of parsley, one of thyme, three bay leaves, and six cloves; a gill of Spanish sauce or brown gravy is poured over it, and it is cooked in a moderate oven about an hour, until it is thoroughly done. The liver should be laid on a hot platter, while half a pint of Spanish sauce or gravy is stirred among the vegetables it was cooked with, and then strained over it. If served hot it is a most delicious and economical dish, being nearly as satisfactory to appetite as a heavy joint of roast meat. 54. =Blanquette of Veal.=--Cut three pounds of the breast of veal in pieces two inches square, put them in enough cold water to cover them, with one saltspoonful of white pepper, one teaspoonful of salt, a bouquet of sweet herbs, made as directed in Chapter first, and an onion stuck with three cloves; bring slowly to a boil, skim carefully until no more scum rises, and cook gently for thirty or forty minutes until the veal is tender; then drain it, returning the broth to the fire, and washing the meat in cold water; meantime make a white sauce by stirring together over the fire one ounce of butter and one ounce of flour, until they are smooth, then adding a pint and a half of the broth gradually, season with a little more salt and pepper if they are required, and with quarter of a saltspoonful of grated nutmeg; when the sauce has boiled up well, stir into it with an egg-whip the yolks of two raw eggs, put in the meat, and cook for five minutes, stirring occasionally; a few mushrooms are a great improvement to the blanquette; or it may be served with two tablespoonfuls of chopped parsley sprinkled over it after it is put on a hot