STEWED MILT

Clean the milt thoroughly and boil with your soup meat.  Set to boil with cold water and let it boil about two hours.  Then take it out and cut into finger lengths and prepare the following sauce:  Heat one tablespoon of drippings in a spider.  When hot cut up a clove of garlic very fine and brown slightly in the fat.  Add a tablespoon of flour, stirring briskly, pepper and salt to taste and thin with soup stock, then the pieces of milt and let it simmer slowly.  If the sauce is too thick add more water or soup stock.  Some add a few caraway seeds instead of the garlic, which is a matter of taste.

GEFILLTE MILZ (MILT)

Clean the milt by taking off the thin outer skin and every particle of fat that adheres to it.  Lay it on a clean board, make an incision with a knife through the centre of the milt, taking care not to cut through the lower skin, and scrape with the edge of a spoon, taking out all the flesh you can without tearing the milt and put it into a bowl until wanted.  In the meantime dry the bread, which you have previously soaked in water, in a spider in which you have heated some suet or goose oil, and cut up part of an onion in it very fine.  When the bread is thoroughly dried, add it to the flesh scraped from the milt.  Also two eggs, one-half teaspoon of salt, pepper, nutmeg and a very little thyme (leave out the latter if you object to the flavor), and add a speck of ground ginger instead.  Now work all thoroughly with your hands and fill in the milt.  The way to do this is to fill it lengthwise all through the centre and sew it up; when done prick it with a fork in several places to prevent its bursting while boiling.  You can parboil it after it is filled in the soup you are to have for dinner, then take it up carefully and brown slightly in a spider of heated fat; or form the mixture into a huge ball and bake it in the oven with flakes of fat put here and there, basting often.  Bake until a hard crust is formed over it.

CALF’S LIVER SMOTHERED IN ONIONS

Heat some goose fat in a stew-pan with a close-fitting lid.  Cut up an onion in it and when the onion is of a light yellow color, place in the liver which you have previously sprinkled with fine salt and dredged with flour.  Add a bay leaf, five cloves and two peppercorns.  Cover up tight and stew the liver, turning it occasionally and when required adding a little hot water.

CHICKEN LIVERS

Slice three or four livers from chicken or other fowl and dredge well with flour.  Fry one minced onion in one tablespoon of fat until light brown.  Put in the liver and shake the pan over the fire to sear all sides.  Add one-half teaspoon of salt, one-eighth teaspoon of paprika and one-half cup of strong soup stock.  Allow it to boil up once.  Add one tablespoon claret or sherry and serve immediately on toast.