Page:Mrs Beeton's Book of Household Management.djvu/597

Rh hours. When done, remove the bouquet-garni, and serve the stew in a hot dish with its gravy.

Time.—3 hours to stew. Average Cost, 9d. or 10d. Sufficient for 3 or 4 persons.

Ingredients.—2 lb. of liver, ½ lb. of bacon, 1 tablespoonful of flour, salt and pepper.

Method.—Rinse the liver in cold water, put it into a basin, cover with BOILING water, let it remain immersed for about 15 minutes, then drain, dry, and cut it into slices about ⅓ of an inch in thickness. Also cut the bacon into very thin slices. Add a good seasoning of salt and pepper to the tablespoonful of flour, and dip the liver in the mixture. Heat the frying-pan, put in the bacon, fry slowly, remove to a HOT dish, and keep hot until wanted. Fry the liver in the bacon fat until nicely browned on both sides, then remove and keep hot. Sprinkle the flour on the bottom of the pan, stir and fry until brown, add about ½ a pint of warm water, stir until boiling, and season to taste. Arrange the pieces of liver in a close circle, strain the sauce over, place the slices of bacon on the top, and serve.

Time.—35 to 40 minutes. Average Cost, 1s. 10d. Sufficient for 6 persons.

Ingredients.—1½ lb. of liver, as many thin slices of bacon as there are slices of liver, veal-forcemeat (see Forcemeats), 1 tablespoonful of flour, salt and pepper.

Method.—Prepare and slice the liver as directed in the preceding recipe. Spread each slice with a thin layer of forcemeat, and cover with bacon. Lay them on the bottom of a large baking-tin, surround to about ½ the depth of the liver with boiling water, cover with a buttered paper, and bake slowly for about ½ an hour. Arrange the liver in a close circle on a hot dish, and keep it hot. Mix the flour smoothly with a little cold water, add ¼ of a pint of boiling water, pour into the tin, boil up, season, and strain round the liver.

Time.—½ an hour. Average Cost, 1s. 8d. Sufficient for 5 or 6 persons.