Mrs. Beeton's All About Cookery

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Calf's Liver and Bacon

with an onion cut in slices, parsley, thyme,
with an onion cut in slices, parsley, thyme,

INGRE- DIENTS for large dish.-2 lbs. of liver, bacon, pepper and salt to taste, a small piece of butter, flour, 2 tablespoonfuls of lemon-juice, 1/4 pint of water. AVERAGE COST, 2s. 6d.

Cut the liver in thin slices, and cut as many slices of bacon as there are of liver; fry the bacon first, and put that on a hot dish before the fire. Fry the liver in the fat which comes from the bacon, after seasoning it with pepper and salt and dredging over it a very little flour. Turn the liver occasionally to prevent its burning, and when done lay it round the dish with a piece of bacon between each. Pour away the bacon fat, put in a small piece of butter, dredge in a little flour, add the lemon-juice and water, give one boil, and pour it in the middle of the dish.

TIME. According to the thickness of the slices, from 5 to 10 minutes.

SEASONABLE from March to October.

Calf's Liver aux Fines Herbes and Sauce Piquante. - INGREDIENTS for dish for 8 persons. A calf's liver, flour, a bunch of savoury herbs, including parsley; when liked, 2 minced shalots; 1 teaspoonful of flour, 1 tablespoonful of vinegar, 1 tablespoonful of lemon-juice, pepper and salt to taste, 1/4 pint of water. AVERAGE COST, 2s.

CANAPÉS, LOBSTER.

TIME. According to the thickness of the slices, from 5 to 10 minutes.

SEASONABLE from March to October.

Calf's Liver, Larded and Roasted. INGREDIENTS for dish for 8 persons. A calf's liver, vinegar, 1 onion, 3 or 4 sprigs of parsley and thyme, salt and pepper to taste, 1 bay leaf, lardoons, brown gravy. AVERAGE COST, 2s. 10d.

Take a fine white liver, and lard it the same as a fricandeau; put it into vinegar with an onion cut in slices, parsley, thyme, bay-leaf and seasoning in the above proportion. Let it remain in this pickle for 24 hours, then roast and baste it frequently with the vinegar, &c.; glaze it, serve under it a good brown gravy, or sauce piquante, and send it to table very hot.

TIME. Rather more than 1 hour.

SEASONABLE from March to October.

Note. Calf's liver stuffed with forcemeat (see FORCEMEAT), to which has been added a little fat bacon, will be found a very savoury dish. It should be larded or wrapped in buttered paper, and roasted before a clear fire. Brown gravy and currant jelly should be served with it.

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