The Northwest enterprise. [volume] (Seattle, Wash.) 1931-1952, 1931-06-18

add slices of tomato. Arrange kid
neys on top of each slice. If lamb
or mutton kidneys are used they
may be held open with a skewer.
Place a square piece of bacon over
each kidney and broil until tender.
Remove from under flame. cover and
simmer over a fire for a few min
utes Arrange on a platter. Pour
melted butter, mixed with lemon
Juice and parsley. over each.
Liver With Gooseberries
2 pounds liver lin one piece
/ T butter or fat
2 bay leaves
. cloves
IA salt
! = canned goosberries
3 slices lemon
Soak liver in cold sailed water
for 80 minutes. Take off outside
skin, or membrane. if it is tough
Place liver in a baking dish, or a
pan with a cover. Add salt, bay
leaves and cloves and dot over with
butter. Pour the gooseberries over
all and place the slices of lemon on
top.
Bake in a moderate oven 1926 to
375 degrees +. until liver is well
done. For this amount the cooking
time will be about one hour, or 30
minutes a pound.
Fried Liver
Remove membrane from liver, if
necessary, and cut into one or one
and one-half inch cubes. Marinate
for 80 minutes or longer in a well
seasoned marinade, using twice as
much oil as vinegar. Fry in deep
fat at BAT degrees F. until well
Drowned. Serve piled on a plate and
garnished with parsley and lemon.
Another excellent method is used
by some cooks. Remove membrane
from liver, if necessary, and cut in
one-inch cubes. Salt, roll in egg and
crumbs and fry in deep fat (347 de-
grees F.. Serve with lemon.
Brains la King
l brain
/ milk
2 T flour
Q 7 butter
IA diced celery
| green pepper
Pimiento
Onion
Salt
Pepper
After parboiling the brains, as in
the preceding instructions, separate
into small pieces. Make white
sauce by melting the butter, stirring
in the flour, adding the liquid and
bringing to the boiling point. Seas
on with chopped green pepper,
chopped pimiento, diced celery and
grated onion. Stir in the brains and
heat. Serve on toast.
Oven Cooked Liver
Remove membrane from liver, if
necessary, and slice one-half to
three-fourths inch thick. Roll in
seasoned flour and place in pan
with small amount of hot fat. Put
in hot oven to brown, turning at
least once. When well scared, de-
crease the oven temperature to 300
degrees F. and cook until well done.
Serve with French fried onions or
strips of crisp bacon.
Tongue a la Maryland
calf or beef tongue
Ia fat
1-2 salt
Bav leaf
/ T whole cloves
ga c brown sugar
! 1-2 canned or cooked cherries
liquor
1-2 lemon.
Scrub tongue and let it simmer
in water until tender Trim the root
end and remove all of the skin
Place in a covered pan and add salt
cloves, butter, bay leaf, brown su.
gar, cherries, liquor in which tongue
was cooked and sliced lemon. Let
simmer, covered, on top of the stove
or in the oven. When tender re.
move the cover and cook until Ii
quor thickens.
Spanish Stuffed Heart
Wash heart thoroughly as de.
scribed,. above. Stuff with a wei
seasoned bread dressing. Roll ir
sailed flour and scar in hot fat in
the same deep, covered pan in which
4 it is to be praised. Surround with
/ canned tomatoes, sliced onions ant
sliced green peppers. Season wei
with salt and pepper, cover closely
and braise slowly in an oven, fire
less cooker or on top of stove fol-
six hours. Serve on a platter witt
the sauce around it. Carve cross
wise in half-inch slices. Liver may
be prepared in exactly this way.
In preparing lamb, pig or cal
kidneys for cooking cut them to re
move the white tubes and fat ant
then soak in cold water one-half hou.
before cooking.