Season and flour liver, and cook slowly.
Liver loaf.—Fry 1 to 1½ pounds of liver in fat just long enough to brown on both sides, then grind or chop it very fine. Cook a sliced onion and 3 or 4 stalks of chopped celery for a few minutes in the drippings and mix with the liver and 1 quart mashed potatoes, cooked rice, or oatmeal. Season with salt and pepper to taste. If desired, add fresh or canned tomatoes, catsup, or chili sauce. Place the meat mixture in a greased shallow pan and bake in a moderately hot oven (375°-400° F.) for about an hour.
Liver paste.—Broil or fry slices of liver, or simmer the whole piece in water until tender. Mash, grind, or chop fine the cooked liver, and mix with fat and seasonings—use 2 tablespoons each of chili sauce or catsup, chopped celery, and fat to 1 cup of ground liver. Add salt and pepper to taste. Use the liver paste as spread for sandwiches.
Wash and skin a beef kidney; cut out the fat, blood vessels, and connective tissue. Cover with cold water, heat slowly to boiling, discard the water, and repeat the process until there is no strong odor. Then add about 1 quart of fresh water and simmer the kidney until tender. Remove the kidney and cut into small pieces. Cook diced potatoes and a small onion in the broth if the flavor is mild; if it has a strong flavor, cook the vegetables in water instead. Pour off the liquid and measure it. To each cup, allow about ½ tablespoon of flour for thickening. Blend the flour
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