Dinner No. 5

Ingredients

• a large spoonful of vinegar
• one half a large spoonful of vinegar
• vinegar
• nutmeg

Directions

1. BRUSSELS SPROUTS, LIVER SAUTE, POTATOES, RICE PUDDING

2. Calf's liver can be so cooked as to be both delicate and easily digested. The German method is a very good one. Remove any outer skin, and cut the liver into very thin slices. Have a pan with salted boiling water and throw in the liver. It will require only about five minutes' cooking if the slices are thin enough. Take them out, lay them on a hot dish, and make a gravy by frying a cut-up onion and when brown pouring in the liquor used to boil the liver, thickening with flour and browning if necessary. Add at the last moment one half a large spoonful of vinegar.

3. Liver balls may be made by using the liver left over, chopping it very fine with an onion, some sage, or thyme (as may be preferred), bread-crumbs and a beaten egg, and frying in hot lard.

4. Liver should be accompanied by a green vegetable, for which reason Brussels sprouts are suggested. They should be cooked in salted water, drained, and served with white sauce, flavored with nutmeg.

Nutrition, whole recipe (rough)

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Nutmeg	1 tsp ground (2.2g)	12
Vinegar	1 tbsp (15ml) distilled	3

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.