Calf's Liver (Boasted.)

Soak the liver in salt and water an hour to draw out the blood. Wipe perfectly dry, and stuff with a force-meat made of bread-crumbs, two slices of fat salt pork, chopped small, a shallot, pepper, salt, and nutmeg; sweet marjoram and thyme, and if you choose, a little sage. Moisten this with butter melted in a very little hot water, and two raw eggs, well beaten. In order to get this into the liver, make an incision with a narrow sharp knife, and without enlarging the aperture where the blade entered, move the point dexterously to and fro, to enlarge the cavity inside. Stuff this full of the force-meat, sew or skewer up the outer orifice; lard with strips of salt pork, and roast for an hour, basting twice with butter and water, afterward with the gravy in the dripping-pan. Pour the gravy over the liver when done.

Roasted liver is very good cold, cut into slices like tongue.

Calf's Liver (Fried)

Slice the liver smoothly, and lay in salt and water to draw out the blood. Lard each slice, when you have wiped it dry, with slices of fat salt pork, drawn through at regular distances, and projecting slightly on each side. Lay in a clean frying-pan and fry brown. When done, take out the slices, arrange them neatly on a hot dish, and set aside to keep warm. Add to the gravy in the frying-pan a chopped onion, a half-cup of hot water, pepper, the juice of a lemon, and thicken with brown flour. Boil up well, run through a cullender to remove the onion and the bits of crisped pork that may have been broken off in cooking, pour over the liver, and serve hot.

Pigs' livers can be cooked in the same way.

Calf's Liver (Stewed)

Slice the liver and lay in salt and water an hour. Then cut into dice and put over the fire, with enough cold water to cover it well. Cover and stew steadily for an hour, when add salt, pepper, a little mace, sweet marjoram, parsley, and a teaspoonful Worcestershire sauce. Stew again steadily, not fast, for half an hour longer, when put in a tablespoonful of butter, two of browned flour - wet with cold water, a teaspoonful of lemon-juice and one of currant jelly. Boil five minutes longer, and dish. A little wine is an improvement.

Or,

Put in with the liver-dice some of salt pork - say a handful - and when you season, a chopped onion, and omit the jelly at the last, substituting some tomato catsup.

Imitation Pates be Foie Gras+

Boil a calf's liver until very tender in water that has been slightly salted, and in another vessel a nice calf's tongue. It is best to do this the day before you make your pate, as they should be not only cold, but firm when used. Cut the liver into bits, and rub these gradually to a smooth paste in a Wedgewood mortar, moistening, as you go on, with melted butter. Work into this paste, which should be quite soft, a quarter-teaspoonful of cayenne pepper, or twice the quantity of white or black, half a grated nutmeg, a little cloves, a teaspoonful of Worcestershire sauce, salt to taste, a full teaspoonful of made mustard, and a tablespoonful of boiling water, in which a minced onion has been steeped until the flavor is extracted. Work all together thoroughly, and pack in jelly-jars with air-tight covers, or, if you have them, in pate-jars. They give a foreign air to the compound, and aid imagination in deceiving the palate. Butter the inside of the jars well, and pack the pate very hard, inserting here and there square and triangular bits of the tongue, which should be pared and cut up for this purpose. These simulate the truffles imbedded in the genuine pates from Strasbourg. When the jar is packed, and smooth as marble on the surface, cover with melted butter. Let this harden, put on the lid, and set away in a cool place. In winter it will keep for weeks, and is very nice for luncheon or tea. Make into sandwiches, or set on in the jars, if they are neat and ornamental.

The resemblance in taste to the real pate de foie gras is remarkable, and the domestic article is popular with the lovers of that delicacy. Pigs' livers make a very fair pate. If you can procure the livers of several fowls and treat as above, substituting bits of the inside of the gizzard for truffles, you will find the result even more satisfactory.