Variety Meats 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. Sauté 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 Thursday, December 19, 2002 Page 241