Gail South

Liver, Swiss Serves 4
Heat butter in large skillet; add onion; cook until soft but not brown. Cut liver into julienne strips; add to skillet; brown, turning often. Drain mushrooms; reserve liquid. Add mushrooms to meat; brown lightly. Add salt, sugar, tarragon, pepper, nutmeg, celery, reserved liquid, wine and parsley. Cook, covered, 5 min. Blend flour to smooth paste w water; blend into hot mix. Cook, stirring, until thickened and boiling. Remove from heat; blend in sour cream. Serve over rice.
Butter 3 T
Onion 2 T, minced
Liver 1.25 lb, calves
Mushrooms 6 oz canned
Salt 0.75 tsp
Sugar 0.75 tsp
Tarragon 0.25 tsp
Pepper 0.25 tsp
Nutmeg dash
Celery 1 c, sliced
Wine, Red 0.5 c
Parsley 3 T chopped
Flour 1.5 T
Water 0.25 c
Sour Cream 0.5 c

Mother Goose Serves 4
In paper or plastic bag, mix seasonings. Add liver pieces and shake to coat. Grease a 1.5 qt casserole and put in layers of meat, apples, onion and potato, sprinkling final layer of potato w seasoned salt. Dissolve bullion cube in 1 c boiling water and pour over top. Cover and bake at 350 for 1.5 hours. Uncover and bake 15 min more.
Poultry Seasoning 1 tsp
Flour 2 T
Salt
Pepper
Liver 1 lb, beef, cubed
Apples 2 unpeeled, chopped
Onion 0.5 c chopped
Potato 4 medium, peeled and sliced thin
Bouillon Cube 1 chicken

Sweetbreads & Mushrooms Serves 6
Plunge sweetbreads into cold water and let stand 30 min. Drain and cover w boiling water. Add a little salt and the lemon juice. Boil, cover and simmer about 20 min. Drain and cover w cold water. Remove membrane and tubes and cut sweetbreads into 1/2" pieces. Saut� mushrooms in butter 2-3 min. Remove mushrooms and blend flour into drippings in skillet. Gradually add broth and cook, stirring till thickened. Add cream, stirring to keep sauce smooth. Add sweetbreads and 1 tsp salt, mushrooms and other seasonings. Put in shallow 1.5 qt baking dish. Sprinkle lightly w breadcrumbs and cheese. Bake at 375 for 30 min or until browned. Serve on toast points.
Sweetbreads 2 pairs
Salt
Lemon Juice, Fresh 2 T
Mushrooms 0.5 lb sliced
Butter 0.25 c
Flour 0.25 c
Stock 1 c chicken
Heavy Cream 0.5 c
Cayenne Pepper dash
Mace 0.25 tsp (or nutmeg)
Pepper
Crumbs, Bread soft
Cheese, Cheddar grated

Tongue Serves 6
Rinse tongue well w cold water and place in deep 6- to 8-qt pot. Add cold water to cover by 3", then add remaining ingredients. Cover and bring to boil. Simmer, partially covered until fork-tender, 2.5-3 hours. Transfer to cutting board (reserve 1.5 c liquid for sauce) ,and, when cool enough to handle, peel off skin and trim any fat or gristle. Skim off fat from cooking liquid and pour liquid through a cheesecloth- lined sieve into a large bowl, discarding solids. Slice tongue and serve warm w mustard-horseradish sauce.
Tongue 1 3.5 lb fresh beef
Onion 1 large, sliced
Garlic 6 cloves, mashed
Bay Leaves 1
Anise 1 whole star
Pepper 0.5 tsp corns
Salt 2 T