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OX KIDNEY. (See KIDNEY, OX, STEWED.)

OX LIVER, TO CURE AND PRESERVE, FOR GRAVY. Mix half a pound of moist sugar with two table-spoonfuls of salt. Rub the liver well with this mixture, lay it in a shallow pan, and turn it and rub it every day for a week. Make a pickle by boiling a pound of salt and an ounce and a half of saltpetre in a gallon of water for a quarter of an hour. Pour it when cold over the liver, and let the liver remain in the pickle for six weeks, turning it every other day. Take it out, drain it well, and hang it in a cool place. When dry, it is ready for use. The liver should be cured in cold weather. When gravy is required, cut about four ounces of the liver into thin slices. Pour over them a pint of cold water and any flavouring that may be wished, and simmer gently for three-quarters of an hour. Strain and serve. Salt will not be needed. Probable cost of liver, 9d. per pound.