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Stuffed Calf's Liver

1 calf's liver 2 cups thin brown sauce 1/2 pound chopped cold ham Salt and pepper 1/2 cup stale bread crumbs 1/2 small onion chopped 1 tablespoon chopped parsley Pour Make a dressing of the ham, bread crumbs, onion and parsley, seasoning well and moistening with a little brown sauce. boiling water on the liver; let stand five minutes; then make a deep cut the entire length of the liver, beginning at the thick end. Fill the pouch; skewer the liver; lard it and put it in a baking pan with the brown sauce. Bake one hour and a quarter, basting frequently.