nd pepper mixed equally; turn them frequently; then roll them
in cracker dust, lay them on a greased gridiron, and broil them, the
inside first; when done brown, place them on a hot dish, with a small
piece of _maitre d'hotel_ butter in each, made according to receipt No.
16, and send them hot to the table.

50. =Liver Rolls.=--Cut two sheep's livers in slices half an inch thick;
season them with salt and pepper; spread over each a layer of sausage
meat as thick as the liver, season that, roll each slice up, and tie it
in place with a string; on the bottom of a baking pan put one ounce of
carrot, and one ounce of onion sliced, two bay leaves, one sprig of
thyme, three of parsley, and an ounce of salt pork sliced; lay the liver
on these, put over each roll a tablespoonful of brown gravy, or Spanish
sauce, and bake them in a moderate oven about forty minutes, or until
they are thoroughly cooked; lay them on a hot platter, add a gill of
stock or water to the pan they were baked in, stir the vegetables about
in it, and strain it over the liver. Serve at once.

51. =Fried Brains with Tomato Sauce.=--Lay four pieces of calf's brains in
cold water and salt for one hour, to draw out the blood; meantime begin
a tomato sauce as directed below; carefully remove the outer skin
without breaking the brains; put them over the fire in enough cold water
to cover them, with half a gill of vinegar, two bay leaves, a sprig of
parsley, and an onion stuck with three cloves; bring them to a boil, and
simmer slowly for ten minutes; take them up carefully, and lay them in
cold water and salt to cool. When cool, cut each one in two pieces, roll
them first in cracker dust, then in one raw egg beaten with a
tablespoonful of cold water, then again in cracker dust, and fry them in
plenty of smoking hot fat; as soon as they are golden brown take them up
on a skimmer, and lay them on a soft paper or napkin to absorb all fat,
and then arrange on a platter containing half a pint of tomato sauce.

52. =Tomato Sauce.=--Put into a thick sauce-pan half a can, or one pint of
tomatoes, one ounce of carrot, and the same quantity of onion sliced,
one ounce of salt pork cut in small bits, a bouquet of sweet herbs, made
as directed in Chapter first, four cloves, one clove of garlic, if it is
liked, one teaspoonful of salt, quarter of a saltspoonful of pepper, and
a gill of stock, gravy, or water; simmer slowly one hour, and pass
through a sieve with a wooden spo