_How to prepare._--Have water, with a little salt, on the fire, and at
the first boiling, throw the liver in for about five minutes, and drain
it.
_How to improve the Liver before cooking it._--Put in a tureen two
tablespoonfuls of sweet-oil, a bay-leaf broken in four pieces, two
sprigs of thyme, four of parsley chopped fine, a green onion also
chopped fine, salt, and pepper; lay the liver on the whole, and leave it
from four to six hours, turning it over two or three times.
_How to cook, roasted._--Envelop the liver with buttered paper, place it
on the spit before a good fire, baste often with the oil from the
tureen, after having taken off bay-leaf and thyme. A few minutes before
it is done, take the paper off, baste continually with the drippings
till well cooked, and serve it with the gravy.
It may also be served with a _piquante_ or _poivrade_ sauce.
It takes from thirty-five to forty-five minutes to roast it.
_The same, saute._--Put two ounces of butter in a frying-pan, and set it
on a sharp fire; when melted, add a teaspoonful of chopped parsley and
green onions, then the liver cut in slices (after having been prepared
as above); sprinkle on a saltspoonful of flour, then half a wine-glass
of warm broth, same of claret wine, salt, pepper, and a pinch of
allspice; serve when done.
It takes only from ten to twelve minutes for the whole process.
_The same, in the Oven._--Put two ounces of butter in a frying-pan on a
sharp fire; when hot, put the liver in (after having been boiled as
directed above, and after having cut it in pieces); fry it five minutes,
turning over once only; then take from the fire, salt both sides of the
slices, place them on a warm dish, putting on each slice a little butter
kneaded with chopped parsley, salt, and pepper; put two or three minutes
in a warm oven, take off, sprinkle on the whole the juice of half a
lemon, and serve in the dish in which it has cooked.
_The same, stewed._--Boil the liver as directed above, and when drained
and cold, lard it well. Have butter in a frying-pan on a brisk fire;
when hot, put the liver in for about five minutes, turning it over on
every side. Have in a stewpan four ounces of bacon cut in dice; set it
on a good fire, and when hot, lay the liver in; then add a glass of warm
broth, same of white wine, a bay-leaf, a sprig of thyme, two of parsley,
a clove of garlic, two cloves, and a small carrot cut in two; cover the
stewpan, subdue the fire, and let simmer three hours; stir now and then,
place the liver on a dish, strain the sauce on it, and serve.