Take a calf's liver and wash it well. Cut into long slips the fat
of some bacon or salt pork, 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 little water, and a few 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.