Liver
3 peppercorns 2 whole cloves Calf's or lamb's liver 1 carrot 1 onion 1 stalk celery Salt pork 1 bay leaf 2 cups stock or water Skewer, tie in shape and lard the liver. Cut the vegetables into small cubes; put them in a baking pan with the seasonings and bits left from the lardoons of salt pork; lay the liver on top; pour over all two cups of stock or water; cover closely and bake slowly for two hours, basting occasionally and uncovering the last fifteen minutes. Remove the liver to a platter; surround it with the vegetables; then make a brown sauce, using the strained liquor, and pour over all.