_Ingredients._—2 or 3 lbs. of liver, bacon, pepper and salt to taste, a
small piece of butter, flour, 2 tablespoonfuls of lemon-juice, ¼ pint
of water. _Mode._—Cut the liver in thin slices, and cut as many slices
of bacon as there are of liver; fry the bacon first, and put that on a
hot dish before the fire. Fry the liver in the fat which comes from the
bacon, after seasoning it with pepper and salt and dredging over it a
very little flour. Turn the liver occasionally to prevent its burning,
and when done, lay it round the dish with a piece of bacon between
each. Pour away the bacon fat, put in a small piece of butter, dredge
in a little flour, add the lemon-juice and water, give one boil, and
pour it in the _middle_ of the dish. It may be garnished with slices
of cut lemon, or forcemeat balls. _Time._—According to the thickness
of the slices, from 5 to 10 minutes. _Average cost_, 10_d._ per lb.
_Sufficient_ for 6 or 7 persons. _Seasonable_ from March to October.
CALF’S LIVER, Larded and Roasted (an Entrée).
_Ingredients._—A calf’s liver, vinegar, 1 onion, 3 or 4 sprigs of
parsley and thyme, salt and pepper to taste, 1 bay-leaf, lardoons,
brown gravy. _Mode._—Take a fine white liver, and lard it the same as a
fricandeau; put it into vinegar with an onion cut in slices, parsley,
thyme, bay-leaf, and seasoning in the above proportion. Let it remain
in this pickle for 24 hours, then roast and baste it frequently with
the vinegar, &c.; glaze it, serve under it a good brown gravy, or sauce
piquante, and send it to table very hot. _Time._—Rather more than 1
hour. _Average cost_, 10_d._ per lb. _Sufficient_ for 7 or 8 persons.
_Seasonable_ from March to October.
_Note._—Calf’s liver stuffed with forcemeat (_see_ FORCEMEAT), to which
has been added a little fat bacon, will be found a very savoury dish.
It should be larded or wrapped in buttered paper, and roasted before a
clear fire. Brown gravy and currant jelly should be served with it.