Note that the fronts and back of the recipe cards don’t necessarily match up, and there are many repetitions in the props so I used one of each different recipe.

[Front]

Crisp Lemon Calf Liver No. 7

Ingredients

– 6 slices bacon                          – 2 tbsp fresh lemon juice

– ½ lb calf liver                          – 1 tbsp chopped parsley

– ¼ cup flour                              – 1 tbsp lemon zest

– 2 tsp dried dill                        – ½ tsp marjoram

– 3 tbsp butter                           – salt and pepper

Chicken Liver Pate   No. 127

Ingredients

– ½ lb chicken livers                   – 1 tbsp good brandy

– 1 small minced onion             – ¼ tsp ground cloves

– 2 cloves minced garlic           – ½ tsp ground mace

– 2 tbsp butter                            – ½ tsp ground sage

– 3 hard boiled eggs                  – salt and pepper

Apricot Glazed Pork Loin  No. 138

Ingredients

– 3 lb pork loin                           – 2 tbsp rosemary leaves

– 1 tsp. salt                                  – 2 garlic cloves, minced

– ¼ tsp pepper

– 1 cup apricot preserves

– 1/? ??? dry sherry

[Back]

Cooking Directions

Separate livers from the gall bladders. Trim chicken livers of threads and gall and chop livers into 1 inch pieces. Fry onions and garlic in 250g butter until soft. Add the chicken liver pieces to the softened onions and fry until the livers are firm but still pink inside.

Cooking Directions

Cut liver into 1 in strips. Soak in milk for one hour. Remove from milk and dredge in flour and salt mixture. Sauté in hot oil until browned on all sides. Remove and set aside. Brown onions in same pan. Remove onions and set aside on top of liver. Add beef broth, lemon juice, and sugar.

Cooking Directions

In a 12-inch skillet, cook the bacon slices. This should take about 20 minutes. Remove bacon slices from skillet, and set aside, but do not drain off the bacon grease. To the bacon grease in the skillet, add the sliced onions; season with salt and pepper. Cook onion slices over medium to medium-high heat.

Cooking Directions

Heat a large frying pan with a little of the dripping or oil. Season the diced beef with salt and pepper. Fry in the pan until well colored and completely sealed. Lift out the meat and transfer to a large saucepan. Add a touch more oil, if necessary, to the frying pan. Season the kidneys.