centre and sew it up; when done prick it with a fork in several places
to prevent its bursting while boiling. You can parboil it after it is
filled in the soup you are to have for dinner, then take it up carefully
and brown slightly in a spider of heated fat; or form the mixture into a
huge ball and bake it in the oven with flakes of fat put here and there,
basting often. Bake until a hard crust is formed over it.

CALF'S LIVER SMOTHERED IN ONIONS

Heat some goose fat in a stew-pan with a close-fitting lid. Cut up an
onion in it and when the onion is of a light yellow color, place in the
liver which you have previously sprinkled with fine salt and dredged
with flour. Add a bay leaf, five cloves and two peppercorns. Cover up
tight and stew the liver, turning it occasionally and when required
adding a little hot water.

CHICKEN LIVERS

Slice three or four livers from chicken or other fowl and dredge well
with flour. Fry one minced onion in one tablespoon of fat until light
brown. Put in the liver and shake the pan over the fire to sear all
sides. Add one-half teaspoon of salt, one-eighth teaspoon of paprika and
one-half cup of strong soup stock. Allow it to boil up once. Add one
tablespoon claret or sherry and serve immediately on toast.

KISCHKES--RUSSIAN STYLE

Buy beef casings of butcher. Make a filling of fat, flour (using
one-third cup fat to one cup flour) and chopped onions. Season well with
salt and pepper, cut them in short lengths, fasten one end, stuff and
then fasten the open end. If they are not already cleaned the surface
exposed after filling the casing is scraped until cleaned after having
been plunged into boiling water. Slice two large onions in a
roasting-pan, and roast the kischkes slowly until well done and well
browned. Baste frequently with liquid in the pan.

KISCHKES

Prepare as above. If the large casings are used they need not be cut in
shorter lengths. Boil for three hours in plenty of water and when done,
put in frying-pan with one tablespoon of fat, cover and let brown
nicely. Serve hot.

HASHED CALF'S LUNG AND HEART

Lay the lung and heart in water for half an hour and then put on to boil
in a soup kettle with your soap meat intended for dinner. When soft,
remove from the soup and chop up quite fine. Heat one tablespoon of
goose fat in a spider; chop up an onion very fine and add to the heated
fat. When yellow, add the hashed lung and heart, salt, pepper, soup
stock a