1 liver
¹⁄₄ lb. fat salt pork
1 onion
Flour
Fat
2 teaspoons sage leaves
2 teaspoons thyme
1 teaspoon salt
¹⁄₄ teaspoon pepper
Water to cover
Lard the liver with the pork. Dredge it with flour and brown it in a
frying-pan, with rendered beef or pork fat or butter. Put it into a
cooker-pail or pan just large enough to hold it. Cover it with boiling
water, boil it for five minutes, set the pail in a larger cooker-pail of
boiling water, and put it into a cooker for ten hours or more. Reheat it
and serve it on a platter, cutting it through, but not separating the
slices. Pour over it the gravy, which has been strained and thickened
with flour and water mixed to a paste.
The number of persons that it will serve depends upon the size of the
liver. Allow one pound for three or four persons.