Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1893-01-22

Calls liver is invaluable when 10 Is q
question Of the imitation or game
We'll cooked and finely powdered calts
liver. with a liberal admixture OF sa-
yory herbs and seasoning, as the Tin
tn0" and fOrcemeat OF a raised pie,
where chickens or ducks supply the
Mace Of the more expensive game, will
prove quite sufficiently strong ID nayOr
FOR the taste OF any but a connoiSsenr'
For those who care 70 take the
trouble an excellent imitation OF that
costly delicacy so much esteemed b all
gourmets-pate de fOie grasZnay be
made by boiling a pound OF ealfs liver
IN slightly salted water Until it is quite
tender, then pounding the same in a
mortar, m%oistsning from time TO time
With meltsd bLtt6r aud seasoning well
with c&enne pepper, made mustard,
grated nutmeg, and adding a table,
sRSSnful Of water, In which have oeen
Sb9lled an onion and a Glove. When
we'll mixed this should be packed In
small Jelly pots and melted butter
poured over the surface. Small TRAN
gular bits OF tongue, or OF the gizZards
OF liver Of fowls, may be inserted here
and there TO initiate the trufles fonnd
in the genuine StraSbourR pates. II
well made this mixture will Keep
good for weeks, and is very useful as a
dainty for a~fternOon-toa sandwiches or
3 supper delicacy.
We do not generally associate mutton
and ham together, but the following Is
\ method OF treating the commonplace
eutlet. which has the stamp of approval
Of very high authority: The mutton
outlets from the breast have the end
bone and all fat removed; then trim
ssrefully round and cOver with beaten
,Qg. Some lean ham is very finely
ainced. a very few stale bread crumbs
nixed with il, also a suspicion OF cay
,nne pepper. The outlets are carefully
covered with this to form a thick crust;
lhen fry till crisp and brown in a shall
low pan, first on one side and then on
the other.
II you are doing six or eight outlets
and desire TO make an extra nice dish or
them make a stiff sauce as follows, and
place Il ia the centre, the outlets ranged
round Il: A cupful OF stock thickened
with brown flour, q small lump OF but
ter, q w~ineglassiul Of port, a teaspoon
full Of walnut ketchup, the same Of
tomato sauce. pepper and salt to taste,
a picked gherkin cut small and h
white Of a hard-bolled egg cut into
strips. These last may be kept to strew
over the surface as q garniSh. The nrst-
named ingredients must be boiled to-
gether > few minutes, aud should be as
thick as a brown glaze.
Marrow fritters are a delicious &C
compartment to a grilled beefsteaK.
Let the butcher crack up q marrow
bone then remove the marrow In as
large pieces as possible. Boil these in
a shallow steWpan In a little salt water
for a minute. Drain away the water
very carefully. then stir the pieces OF
marrow into a small quantity Of batter,
add agood pinch Of pepper and a tea
spoonful Of chopped parsley. Let the
batter be STIFF and drop by ~spoOnfuls
into boiling lard. AS soon IS the
fritters are brown lift them out and
make q border Of them round the
steak.
Parsnip 6ritters, made very similarly
20 the above (the parsnips being boiled
I'll tender, then mashed and stirred
into w~ell-seasoned batter) are excellent
served with q joint OF hot roast beef,
and are quite es effective In sparing the
Joint as the time hOnOred Yorkshire
pudding, with which they may make 3
pleasant variation In winter time.