FRIED LIVER AND BACON

Have beef liver cut in slices about one inch thick; quickly rinse and wipe dry.  Remove the thin skin on the edge and cut out all the small, tough fibres.  If liver from a young beef it can scarcely be told from calves’ liver when cooked, and is considerably cheaper.  Fry a dozen slices of fat bacon in a pan until crisp and brown.  Take from the pan on a warm platter and place in oven.  Put the pieces of liver, well dredged with flour, into the pan containing the hot bacon fat, also a little butter, and fry slowly until well done, but not hard and dry.  Turn frequently and season with salt and pepper.  Take the liver from the pan, add one tablespoonful of flour to the fat remaining in the pan, stir until smooth and brown, then add about one cup of sweet milk or water, stir a few minutes until it thickens and season with salt and pepper.  Should the liver be a little overdone, put it in the pan with the gravy, cover and let stand where it will just simmer a few minutes, then turn all on a hot platter and serve the bacon on a separate dish.

BEEFSTEAK SERVED WITH PEAS

Fry quickly a large sirloin steak.  Place in the oven, on a warm platter.  Add a large tablespoonful of butter to the fry pan, also a can of sifted peas, which have been heated and drained, season with pepper and salt, shake pan to prevent burning and when hot turn on to platter containing steak and serve at once.  This makes an appetizing luncheon dish.

CREAMED “DRIED BEEF”

Put a tablespoonful of butter in a frying pan, add 1/2 cup of chipped beef cut fine and brown it in the butter, then add 1/4 cup of water.  Let stand and simmer for a short time, then add a cup of sweet milk, thicken to the consistency of thick cream by adding 1 tablespoonful of flour mixed smooth with a small quantity of cold milk, season with salt and pepper.  This is an economical way of using small pieces of dried beef not sightly enough to be served on the table.  Serve with baked potatoes for lunch, or pour over slices of toasted bread, or over poached eggs for an appetizing breakfast dish.

CREAMED SWEETBREADS

Parboil sweetbreads in water 10 minutes.  Remove stringy parts and dry on a napkin.  Separate the sweetbreads into small pieces with a silver knife, never use steel, put in a stewpan with enough cream to cover, add butter, pepper and salt to taste.  Flour enough to thicken a little, let all come to a boil.  Fill small pattie shells with the mixture and serve hot.

MEAT CROQUETTES

2 cups finely chopped meat (beef or veal). 1 tablespoonful butter. 2 tablespoonfuls flour (or a little more flour). 2 tablespoonfuls chopped parsley. 1 scant cup of milk.