Liver and Bacon on Skewers

Get from the butcher half a dozen small wooden skewers, and
prepare the liver and bacon as you did for frying, scalding,
dipping the liver in flour, and taking the rind off the bacon.
Make three slices of toast, cut into strips, and put in the oven
to keep hot. Cut up both liver and bacon into pieces the size
of a fifty-cent piece and put them on the skewers, first one of
the liver and then one of the bacon, and so on, about six of each.
Put these in the hot frying-pan and turn them over till they are
brown. Then lay one skewer on each strip of toast, and put lemon
and parsley around. You can also put large oysters on the skewers
with pieces of bacon, and cook in the same way.


Broiled Steak

See that the fire is clear and red, without flames. Trim off
most of the fat from the steak, and rub the wires of the broiler
with it and heat it over the coals. Then put in the meat and
turn over and over as it cooks, and be careful not to let it take
fire. When brown, put it on a hot platter, dust over with salt
and a very little pepper, and dot it with tiny lumps of butter.
Put parsley around. Steak ought to be pink inside; not brown
and not red. Put a fork in as you did with the chops, and twist
in a little, and you can see when it gets the right color.