Take a calf's liver and wash it well. Cut into long slips the fat
of some bacon or old ham, and insert it all through the surface of
the liver by means of a larding-pin. Put the liver into a pot with a
table-spoonful of lard, a few sliced tomatas, or some tomata catchup;
adding one large or two small onions minced fine, and some sweet
marjoram leaves rubbed very fine. The sweet marjoram will crumble more
easily if you first dry it before the fire on a plate.
Having put in all these ingredients, set the pot on hot coals in the
corner of the fire-place, and keep it stewing, regularly and slowly,
for four hours. Send the liver to table with the gravy round it.