ASPIC (SULZ)

Set on to boil two calf’s feet, chopped up, one pound of beef and one calf’s head with one quart water and one cup of white wine.  Add one celery root, three small onions, a bunch of parsley, one dozen whole peppercorns, half a dozen cloves, two bay leaves and a teaspoon of fine salt.  Boil steadily for eight hours and then pour through a fine hair sieve.  When cold remove every particle of fat and set on to boil again, skimming until clear.  Then break two eggs, shells and all, into a deep bowl, beat them up with one cup of vinegar, pour some of the soup stock into this and set all back on the stove to boil up once, stirring all the while.  Then remove from the fire and pour through a jelly-bag as you would jelly.  Pour into jelly-glasses or one large mould.  Set on ice.

GANSLEBER IN SULZ (GOOSE-LIVER ASPIC)

Fry a large goose liver in goose-fat.  Season with salt, pepper, a few whole cloves and a very little onion.  Cut it up in slices and mix with the sulz and the whites of hard-boiled eggs.

GANSLEBER PUREE IN SULZ

After the liver is fried, rub it through a sieve or colander and mix with sulz.

GOOSE LIVER

If very large cut in half, dry well on a clean cloth, after having lain in salted water for an hour.  Season with fine salt and pepper, fry in very hot goose-fat and add a few cloves.  While frying cut up a little onion very fine and add.  Then cover closely and smother in this way until you wish to serve.  Dredge the liver with flour before frying and turn occasionally.  Serve with a slice of lemon on each piece of liver.

GOOSE LIVER WITH GLACED CHESTNUTS

Prepare as above and garnish with chestnuts which have been prepared thus:  Scald until perfectly white, heat some goose-fat, add nuts, a little sugar and glaze a light brown.

GOOSE LIVER WITH MUSHROOM SAUCE

Take a large white goose liver, lay in salt water for an hour (this rule applies to all kinds of liver), wipe dry, salt, pepper and dredge with flour.  Fry in hot goose-fat.  Cut up a piece of onion, add a few cloves, a few slices of celery, cut very fine, whole peppers, one bay leaf, and some mushrooms.  Cover closely and stew a few minutes.  Add lemon juice to sauce.

SPANISH LIVER

Boil in salt water one-half pound calf’s liver.  Drain and cut into small cubes.  Chop one onion, one tablespoon parsley, some mint; add two cloves, a little cinnamon, a little tabasco sauce, one tablespoon olive oil, and one cup of soup stock.  Add one cup of bread crumbs which have been soaked in hot water and then drained.  Mix all with the liver and bring to a boil.  Serve with Spanish rice.