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Liver Boulettes

Wash I pound of either calf's or lamb's liver, place in a saucepan with 1/2 teaspoonful of salt and boiling water to cover, and simmer for three-quarters of an hour; if in slices, twenty minutes will be sufficient. Cool, and put through the food chopper. Scald 1/2 pint of milk in a doubler boiler; rub together to a paste 1 tablespoonful of butter and 2 tablespoonfuls of flour, add to the milk and stir gently until dissolved and the milk mixed to a thick sauce. Cover, and cook for ten minutes; then add salt and pepper to season highly, I teaspoonful of onion juice, I tablespoonful of chopped parsley and the chopped meat; stir well and set away until cold. Shape into small balls, dip each in egg, roll in fine dry crumbs and fry golden brown in deep, smoking hot fat.

Boiled Ham, Deviled Rub well together 1 teaspoonful of mustard and I teaspoonful of olive oil, then add, gradually with much stirring, I teaspoonful of lemon juice.

Cut slices from a boiled ham nearly half an inch thick, broil quickly over a clear fire, lay on a hot platter and spread with the mixture.