MODERN HOUSEHOLD COOKERY BOOK. 45

For a Savory Dish.—Inexpensive.—Ingredients: Fat fresh pork,
2 lbs. fresh pigs’ liver, flour, parsley or celery tops, half glass cur-
rant jelly, half an onion, 2 ripe peppers, carrots, sweet herbs for
seasoning. Lay some strips of fat fresh pork in a small earthen-
ware pot and place over the gas until they begin to brown. Add
onion, sliced; two ripe peppers, also sliced (rejecting the cores),
and pigs’ liver, deeply gashed and larded on top with more strips
of pork. Dredge quickly with flour, and fry slowly for ten minutes,
turning the meat once. Scrape half a dozen carrots and cut in
strips lengthwise. Place these around the liver with a handful of
minced parsley, or celery tops, and salt, and sweet herbs for season-
ing. Add one cupful boiling water and half a glass of currant jelly.
Cover closely, and bake in a very moderate oven for 2% hours,
This is a most savory and satisfying dish, made from an inexpen-
Sive piece of meat. |

Sweetbreads (Baked).—Ingredients: Three sweetbreads, 3
slices toast, brown gravy, 1 egg, breadcrumbs, melted butter. Choose
large white sweetbreads. Put them into warm water to draw out
the blood and to improve their color. Let them soak for an hour or
more. Then put them into boiling water, and allow them to sim-
mer for about ten minutes, which renders them firm. Take them
up, drain them, brush over the egg, sprinkle with breadcrumbs;
dip them in egg again, and then into more breadcrumbs. Drop on
them a little melted butter, and put into a moderately heated oven.
Let them bake for nearly three-quarters of an hour. Make three
pieces of toast. Place the sweetbreads on the toast and pour
round, but not over them, a good brown gravy.

Stewed Oxtails.—Ingredients: Two red tomatoes, half a tur-
nip, peeled and sliced; 2 oxtails, 2 onions, sliced; 3 cloves, half tea-
spoonful salt, 1 tablespoonful lemon juice, 1 carrot, sliced; 4 tea-
spoonful brown sugar, 1 blade mace, %4 teaspoonful whole black pep-
per, %4 teaspoonful allspice, small bunch savory herbs (thickening
of flour), teaspoonful mushroom ketchup, wineglassful of dark
wine. Divide the tails at the joints, wash and put them into a stew-
pan, wth sufficient fat to brown them slightly. Lift out and brown
vegetables, dredge in flour, stir and add water to cover, and set
them on the gas. When the water boils, add the spice, seasoning
and herbs. Cover the stewpan closely, and simmer gently until ten-
der, which will be in about 2% to 38 hours. Take the tails out,
make a thickening of flour, add to it the gravy, and let it boil for a
quarter of an hour. Strain it through a sieve, into a saucepan;
put back the tails, add the lemon juice, ketchup and wine. Let the
whole just boil up, and serve.

This dish is better prepared the day before, in order to remove
the large amount of fat from tails. If used same day, pour ina
little cold water (about %, cupful) to get fat to rise, strain care-
fully and remove with blotting paper.

Tripe Fricasse.—Ingredients: Slice of bacon, mace, pepper
and salt. Get one pound dressed tripe. Cover with cold water and