Buy half a pound of calf's liver and half a pound of bacon. Cut
the liver in thin slices and pour boiling water over it, and then
wipe each slice dry. Slice the bacon very thin and cut off the
rind; put this in a hot frying-pan and cook very quickly, turning
it once or twice. Just as soon as it is brown take it out and lay
it on brown paper in the oven in a pan. Take a saucer of flour and
mix in it a teaspoonful of salt and a very little pepper; dip the
slices of liver in this, one at a time, and shake them free of lumps.
Lay them in the hot fat of the bacon in the pan and fry till brown.
Have a hot platter ready, and lay the slices of liver in a nice
row on it, and then put one slice of bacon on each slice of liver.
Put parsley all around, and sometimes use slices of lemon, too,
for a change.

Tags: kids pork vintage

Slice the bacon very, very thin, and cut off the rind. Put the
slices close together in a wire broiler, and lay this over a
shallow pan in a very hot oven for about three minutes.
If it is brown on top, then you can turn the broiler over, but
if not, wait a moment longer. When both sides are toasted,
lay it on a hot platter and put sprigs of parsley around.
This is much nicer than bacon cooked in the frying-pan
or over coals, for it is neither greasy nor smoky, but pink and
light brown, and crisp and delicious, and good for sick people
and little children and everybody.

Tags: kids pork vintage

1 1/2 pounds of veal and
2 strips of salt pork, chopped together.
1/2 cup of bread-crumbs.
1 beaten egg.
1/2 teaspoonful of grated nutmeg.
1/2 teaspoonful of black pepper.
1 1/2 teaspoonfuls of salt.
Bake three hours.

Have the butcher chop the meat all together for you; then put
everything together in a dish and stir in the egg, beaten without
separating, and mix very well. Press it into a bread-pan and put
in the oven for three hours by the clock.

Every half-hour pour over it a tablespoonful hot water and butter
mixed; you can put a tablespoonful of butter into a cup of water,
and keep it on the back of the stove ready all the time; after
the meat has baked two hours, put in a piece of heavy brown paper
over the top, and keep it there till it is done, or it may get
too brown. This is to slice cold; it is very nice for a picnic.

Tags: kids pork bread vintage