When done, put the mince in a dish, the heart in the middle, the slices round. Garnish with fried parsley, or toasted sippets.—Or: cut the liver into oblong slices an inch thick, turn these round, and fasten with thread, or form them into any shape you like. Chop onions very fine, also mushrooms and parsley, fry these in butter, pepper and salt; then dredge flour over the pieces of liver, and put them into the frying-pan; when done enough, lay them in a dish, pepper slightly and keep them hot, whilst you pour enough broth or boiling water into the frying-pan to moisten the herbs; stew this a few minutes, and pour it over the liver. A nice supper or breakfast dish.—Lamb's pluck the same way.—Calf's liver is very good stewed. This is made rich, according to the herbs, spices, and sauces used. Chili vinegar is good.
Parboil a very little, then divide and stew them in veal broth, or milk and water. When done, season the sauce with salt and white pepper, and thicken with flour; add a little hot cream, and pour it over the sweetbreads.—Or: when parboiled, egg the sweetbreads, dip them in a seasoned mixture of bread-crumbs, and chopped herbs; roast them gently in a Dutch oven, and pour over a sauce of melted butter and catsup.—Or: do not parboil, but brown them, in a stew-pan, with a piece of butter, then pour over just enough good gravy to cover them; let them simmer gently, till done, add salt, pepper, allspice and mushroom catsup; take out the sweetbreads, thicken the sauce with browned flour, and strain it over them. Mushroom sauce and melted butter are served with sweetbreads.—Or: par-roast before the fire, cut them in thin slices, then baste with thin melted butter, strew bread-crumbs over, and finish by broiling before the fire.—Truffles and morells may be added to enrich the gravy.
Clean and parboil the tails, brown them in butter, then drain and stew them in good broth, with a bunch of parsley, a few onions, and a bay leaf. Green peas, sliced
