The morning call., 1892-09-24
IN TIE CITY MARKETS.
Dissertation on the Cooking
of Liver.
Lady Wants to Know How to Cook the
LoDg.Eared Jackrabbit and the Infor-
nation Is Furnished.

Stopping In front Of butchers stall In
one Of the leading markets yesterday, The
CALLS market reporter saw some very hne
liver offered for sale. There was beers
liver and calf's liver. the latter of pinklsh
color and entirely free from spots.
Engaging the butcher in conversation on
the subject of liver aud the demand for 1t,
that individual declared that the demand
is quite large, and that while many who
are of an economic turn Of mind pur
chase beef liver, there are many who prefer
the calf liver which brings higher price
because it is more toOthsOme.
''Do l know good way to cook it? be-
lieve that do" continued the butcher in
answer to a question. Il think that calfs
liver, if cooked after the recipe given me by
a French cook, is as fac a dish as any one
ever wants to parrake Of. ] have not got it
with me, but will bring you a copy OF 1t
this afternoon"
In the afternoon the butcher furnished
Ae copy, and il is as follows: Take
CATS liver, young and fresh. wash it and
wipe il dry, then lard it through with square
small strips of fat bacon and ham, alter
mating the strips. Then take a Stewpan
that will not crowd the liver, and in the
bottom Of it place some meat trimmings.
Place the liver on that. Then add two
too large. each stuck with four or i've
cloves, some celery, fagot of parsley,
which consists of a handful OF parsley,
half dozen green onions, bay leat, a
sprig OF thyme, all neatly tied together with
Irvine. Then molSten the liver with two
glasses of sherry and quart Of strong soup
stock. Cut out piece OF wrltng-paper the
size Of the inner part of the saucepan, but
ter the paper on both sides and then place
it on the liver; put on the lid, which
should be covered with hot ashes and the
whole should be allowed to braize gently
over slow fire for TWO hours and half.
While Il Is being bralZeu 1t should be fire.
quently basted with its own liquor. When
it is done it should be carefully lifted up
and placed into another s;ewpan with part
of the liquor, previously reduced to half
glaze Then put the liver in the oven and
let it remain long enough to acquire glazed
appearance, then place It on a dish. put
some small boiled button onions, some
small French carrots and small turnips,
also boiled, around the liver and pour the
sauce under ii.
Some one who writes a feminine hand,
but who does not sign a name has written
letter to the market reporter compliment
ing THE CALL on the excellence of modes
of cooking published weekly, aud asks how
TO cook hare.
The reporter visited his frisnd, the French
chef. who has more than once obliged the
readers Of this column, and he at once gave
the following as his mode Of cooking the
lOng-eared jack:
After the hare has been skinned it should
be we'll washed in cold water and then
wiped dry. Then il must be cut into small
joints. 1t is then set aside. Take some
streaky bacon, say pound, cut itinto small
squares about the size Of n square caramel,
put them in frying-pan and fry the pieces
VII they have acquired lght-bToWn color.
Put them on plate ana then use the same
pan for frying the pieces of hare until, they
too, are OF brown color Then put the
hare into go0d-slZed stewpan, dredge soms
-four over the meat and toss 1t over The fra
for two or three minutes. then add the
bacon already fried, an onion into which
a few cloves have been stuck, carrot, a
bunch OF herbs made no Of sprg Of thyme,
two bay leaves, little celery and some
parsley. season with salt and pepper and
add a pint OF small mushrooms, a can of
small French ones are the best for this pur-
pose. and pint OF good port wine or claret,
and finally about quart of good beef broth.
Then place the pan on good fire and stir
the contents until II comes to a boil, then
remove it to one side so that il may clarity
itself by gentle boiling. While this is going
on take half a pint OF button OniOns-if fresh
ones are not in the market use pickle
ones-put them into a small stewpan with
little butter, let them simmer. and when the
hare has been cooking for half an hour
throw the onions into the pan in which the
hare is cooking. AS soon as tile hare is
tender remove the scum aud grease from
the surface, take out the bunch Of herbs.
the clOYed 6niOn ana the carrot then place
the pieces of hare on an obl0ng dish, strew
the mushrooms ard button onions over the
meat. aud then pass the liquor in which it
has been cooked through a fanny over the
whole. Garnish the edge of the dish with
slices OF fried bread cut into small diamonds
or triangles.