Occupations > Cookery, and pastry. As taught and practised by Mrs Maciver, teacher of those arts in Edinburgh

68 Cookery and Pastry.
fugar, and fome grate of lemon, if
you have it; then fill up the fkins.
To roajl a Calf's or Lamb's Liver.
Lard it, and fallen it on the fpit;
bafle it with butter. The beft fauce
for a roafted liver is beat butter with
ketchup, and a little vinegar mixed
with it.
To ragoo a Liver.
Cut it in thin dices ; brown fome
butter, and fry the liver in it; take
the liver out from the butter, and
duft a little flour amongfl the butter,
and pour in fome boiling water;
have fome parfley and young onions
fmall fhred; let them boil a little in
the fauce; feafon it with ketchup, a
little vinegar, and fait; put in the li¬
ver, and let it get t-wo or three boils ;
garnifh it with fried parfley. You
may do cow’s nears or kidneys in
the fame manner.
To