* Half a Calf's Liver--3d. * * 1 1/2 oz. Butter--1 1/2d. * * 1 Carrot * * Lemon Juice--1/2d. * * 1 Onion * * 1 oz. Flour * * 1 pint of Gravy * * Parsley * * Pepper and Salt--1d. * * Total Cost--6d. * * Time--One Hour * Wash and slice up the liver, and dip in the flour; fry very lightly and quickly in the butter and lay in a saucepan. Slice up the carrot and fry in the same butter. Stir in the gravy, boil up, and pour over the liver; simmer very gently for one hour, then dish carefully. Season the gravy with salt, pepper, and lemon juice; boil up and pour over it. Serve hot. STEWED SWEETBREADS * 1 pair Sweetbreads--4d. * * 1 pint Gravy * * Salt and Pepper * * 1/2 Onion--1/2d. * * 1 oz. Butter * * 1/2 oz. Flour * * 1 Carrot--1d. * * Total Cost--51/2 d. * * Time--One Hour. * Put the sweetbreads in cold water, bring to the boil, strain away the water, scrape and clean them and remove the pieces of skin. Put the butter into a stewpan and flour the sweetbreads; dry very lightly and quickly, take them out. Slice up and fry the onion and carrot, stir in the flour and gravy, and bring to the boil. Lay in the sweetbreads and simmer very gently for one hour; take them up on a hot dish, season and flavour the gravy, remove the fat, boil up and pour round them. Serve hot. Sweetbreads are very nice served with tomato sauce. ROULADES OF BEEF * 1/2 lb. Fillet of Beef--9d. * * 1/2 lb. Cold Boiled Bacon--4d. * * 1 Egg--1d. * * 1 1/2 oz. Dripping * * 1/2 pint Gravy * * Pepper and Mustard * * 2 oz. Crumbs--1d. * * Total Cost--1s. 3d. * * Time--10 Minutes * Trim away the fat from the fillet and cut it into very small thin slices, and cut the bacon also into thin slices, but smaller. Spread the side of the beef with mustard and pepper, cover with bacon, and roll up as lightly as possible. When all are rolled beat up an egg, mix it with a spoonful of water, brush over the rolls; cover them with crumbs and thread on a small skewer. Put the dripping into a frying-pan, and when quite hot lay in the rolls and fry until a good colour. Place on a hot dish and slip out the skewers. Make the gravy hot, season and flavour, and pour boiling round the roulades. Should there be any brown sauce in the larder it is nicer than gravy. VEAL SHAPE