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Calf's Liver, Stewed

Take two or three pounds of liver, soak it in cold water for about twenty minutes, then put it into a stewpan with a little melted butter, and let it brown lightly; pour off the fat, and cover it with some nicely-flavoured stock, and let it stew very gently for a couple of hours or more. Thicken the gravy, and put a couple of glasses of port into it, and the juice of a lemon, or, if preferred, white wine. It is an improvement to lard the liver before putting it into the stewpan, or finely-minced herbs may be strewn over it after browning. Time, two hours and a half. Probable cost, 10d. per pound. Sufficient for four or five persons. (See also LIVER, FRIED.)