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SHEEP'S LIVER (a la Francaise)

Cut some slices of liver half an inch thick, and lay them neatly in a stewpan slightly buttered; sprinkle pepper and salt over the upper sides. Slice two ounces of fat bacon as finely as possible, chop a tea-spoonful of parsley and a small shallot very fine, and spread them evenly over the liver; cover the stewpan closely, and set it on a fire so moderate that it will draw out all the juices without simmering--the least approach to this hardens the liver and spoils it. If the range is too hot, set the stewpan on an iron stand. When the liver has thus stood for an hour and a half it will be done. Take it up, put it on a hot dish, and cover it closely whilst you boil the bacon and the gravy together for two minutes; then pour the sauce over the liver, and serve immediately. Liver cooked thus is digestible, and can be eaten by persons who could not venture upon it when it is fried.