Remove
from the water, dip into flour, and sprinkle with salt and pepper. For
each slice of liver pan-broil a slice of bacon. Remove the bacon to a
hot platter, and then place the slices of liver in the bacon fat and
saute them for about 10 minutes, turning them frequently. Serve the
liver and bacon together.
PREPARATION OF LEFT-OVER VEAL
22. Veal Rolls.--The portion of a veal roast that remains after it has
been served hot can be combined with dressing to make veal rolls, a dish
that will be a pleasing change from the usual cold sliced meat.
To make veal rolls, slice the veal and into each slice roll a spoonful
of stuffing. Tie with a string, roll in flour, and sprinkle with salt
and pepper. Brown the rolls in hot butter. Then pour milk, stock, or
gravy over the rolls and simmer for 10 minutes. Remove the strings and
serve on toast.
23. Left-Over Jellied Veal.--While jellied veal is usually made from a
piece of veal bought especially for this purpose, it can be made from
the left-overs of a veal roast. However, when the roast is purchased,
some veal bones should be secured. Wash these bones, cover them with
cold water, and to them add 1 onion, 1 bay leaf, and 1 cupful of diced
vegetables, preferably celery, carrots, and turnips. Allow these to
simmer for 2 hours. To this stock add the bones that remain after the
roast has been served and simmer for 1 or 2 hours more.
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