Preparation: The white wine, carrot, onion, celery, pepper-corns, cloves, bay-leaf, 1 pinch of salt are covered and boiled slowly for ½ hour. The liver is skinned, larded, salted and peppered and the cooked wine with contents poured over. Let stand for 10 hours. After that, roast the liver in hot butter in the oven for 30 minutes and baste frequently. During the last 10 minutes, pour the wine in which the liver had been lying over it and boil. Stir in 1 tablespoonful of flour and cream and boil again. The liver is served on a hot platter. The gravy is strained and served separately. Garnish the dish with lemon slices and parsley. No. 37—LARDED BRAISED CALF’S LIVER. Quantity for 6 Persons. 2½ lbs. calf’s liver, whole Salt, pepper ⅛ lb. of bacon for larding 1 carrot cut in pieces 1 piece of parsley root 1 onion, sliced ⅛ lb. butter 1 bay-leaf 3 cloves 6 pepper-corns 1 pinch of nutmeg blossom ½ pt. red wine or white beer, (weiss beer) 1¼ tbsps. of flour Preparation: The liver is skinned and larded and sprinkled with salt and pepper, fried quickly until light brown in ⅛ lb. of butter. Flour, onion, carrot and parsley root and all the spices are added and all fried in the liver butter a while. Then pour in the red wine or beer and enough bouillon to cover the liver. Cover and bake in the oven 1½ hours. Serve on a hot platter and strain the gravy. Remarks: You can fry the larded liver without wine or beer, using only bouillon and ½ Cup of cream. No. 38—VEAL KIDNEYS. Quantity for 6 Persons. 2 veal kidneys ½ lb. raw ham ⅛ lb. butter ½ onion 1 cup veal roast gravy 1 tbsp. of flour 3 tbsps. of champignons or mushrooms 1½ tbsps. of lemon juice ½ tsp. of sugar 4 tbsps. of red wine or Madeira Preparation: The veal kidneys are fried, some fat cut off, then they are cut in thick slices, sprinkled with salt and pepper, fried one minute in the ⅛ lb. of butter until light brown and put on a hot platter. The ham is sliced and fried in the same butter rapidly about 2 minutes on both sides and placed on the platter with the kidney slices. In the same butter, fry the sliced onions, flour and the sliced champignons. Pour in the veal gravy, Madeira or red wine, lemon juice and sugar, boil and taste. Put in the meat slices and heat again but do not cook; serve at once. Toasted wheat bread served with this dish or placed around the edge of the platter is very nice. No. 39—VEAL KIDNEY ON BREAD OR ROLLS. Quantity for 6 Persons. ¼ lb. of veal kidneys or remnants of same 1 tbsp. of roll crumbs 1 tbsp. of capers 1 tbsp. of chopped parsley 1 yolk of egg 1 tbsp. of butter 3 rolls or wheat bread Parmesan cheese and a little butter 1 tsp. of chopped onions