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Liver, Braised

Wash and dry the liver of a calf, sheep, or lamb, and season it with pepper, grated lemon peel, and powdered herbs. Put some sliced vegetables in a stewpan to form a bed; cover with slices of bacon, lay the liver on, and put more bacon on the top of that; put on the lid, and let it cook for ten minutes. Add plain stock to half the depth of the pan, put a greased paper over, replace the lid, then cook in a gentle oven or on top of the range. When done, dish the liver, brush it with glaze, and put it in a puree of vegetables, or whole mushrooms laid on a hot dish; garnish with vegetables separately cooked. Skim and reduce the gravy, pour a little over the liver, and serve the rest in a tureen. Probable cost, 9d. per pound.