Plain Veal Stew or Pot-pie.
Cut the meat from a knuckle of veal into pieces not too small; put them into a pot with some small pieces of salt pork, and plenty of pepper and salt; pour over enough hot water to cover it well, and let it boil until the meat is thoroughly done; then, while the water is still boiling, drop in (by the spoonful) a batter made with the following ingredients: Two eggs well beaten, two and a half or three cupfuls of buttermilk, one even tea-spoonful of soda, and flour enough to make a thick batter. Cover the pot, and as soon as the batter is well cooked, serve it. By standing, it becomes heavy.
To Cook Liver (Melanie Lourant), No. 1.
Put a little lard into a saucepan, and when hot throw in half an onion minced fine, one or two sprigs of parsley, chopped, and the slices of calf’s liver. Turn the liver several times, allowing it to cook well and imbibe the taste of the onion and parsley. When cooked, place it at the side of the fire. In another saucepan make a sauce as follows: Put in a piece of butter size of a large hickory-nut, and when it bubbles sprinkle in a heaping tea-spoonful of flour; stir it until it assumes a fine brown color, then pour in a cupful of boiling water, stirring it well with the egg-whisk; add pepper, salt, a table-spoonful of vinegar, and a heaping table-spoonful of capers. The sauce is very nice without the capers, but very much improved with them. Drain out the slices of liver, which put into the sauce, and let them remain at the side of the fire until ready to serve. Chopped pickle may be substituted for the capers, and stock may be used instead of the boiling water.