The 1918 Fanny Farmer Cookbook

turning once. Drain on brown paper. Fat which has dripped into the pan should be poured out

and used for frying liver, eggs, potatoes, etc.

Braised Liver

Skewer, tie in shape, and lard upper side of calf’s liver. Place in deep pan, with trimmings

from

lardoons; surround with one−fourth cup each, carrot, onion, and celery, cut in dice;

one−fourth

teaspoon peppercorns, two cloves, bit of bay leaf, and two cups Brown Stock or water. Cover

closely and bake slowly two hours, uncovering the last twenty minutes. Remove from pan,

strain liquor, and use liquor for the making of a brown sauce with one and one−half

tablespoons

butter and two tablespoons flour. Pour sauce around liver for serving.

Calf’s Liver, Stuffed and Larded

Make a deep cut nearly the entire length of liver, beginning at thick end, thus making a pouch

for stuffing. Fill pouch. Skewer liver and lard upper side. Put liver in baking pan, pour around

two cups Brown Sauce, made of one tablespoon each butter and flour, and two cups Brown

Stock, salt, and pepper. Bake one and one−fourth hours, basting every twelve minutes with

sauce in pan. Remove to serving dish, strain sauce around liver, and garnish with Glazed or

French Fried Onions .

Stuffing. Mix one−half pound chopped cooked cold ham, one−half cup stale bread crumbs,

one−half small onion finely chopped, and one tablespoon finely chopped parsley. Moisten

with

Brown Sauce; then add one beaten egg, and season with salt and pepper.

Broiled Tripe

Fresh honeycomb tripe is best for broiling. Wipe tripe as dry as possible, dip in fine cracker

dust and olive oil or melted butter, draining off all fat that is possible, and again dip in cracker

dust. Place in a greased broiler and broil five minutes, cooking smooth side of tripe the first

three minutes. Place on a hot platter, honeycomb side up, spread with butter, and sprinkle

with

salt and pepper. Broiled tripe is at its best when cooked over a charcoal fire.

Tripe in Batter

Wipe tripe and cut in pieces for serving. Sprinkle with salt and pepper, dip in batter, fry in a

small quantity of hot fat, and drain.

Chapter XII − BEEF

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