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Baked Calf's Liver, with Stuffing

Wash the liver well in cold, salted water. Make an incision in the thickest part with a long, narrow, sharp knife, enlarging the aperture where the blade enters as little as possible, but moving the point of the knife to and fro to increase the size of the cavity inside. Fill with the following stuffing: One pint of bread crumbs; one tablespoon of butter; one teaspoon of salt; one-fourth of a teaspoon of pepper; one-half a small onion; sage, celery and parsley, if at hand. Chop the onion fine, place it in a bowl, and pour scalding water on it. Let it stand only one-half a minute, then pour the water off; this takes away the very rank taste of onion. Rub the butter well into the crumbs, using the hands; this should be done at least one-half hour before the stuffing is needed, as the flavor will be greatly improved by the butter and crumbs remaining together for a time. Add one teaspoon of each of the herbs, if they are available, and also the onion, salt and pepper; the stuffing is then ready to use. After filling the liver with stuffing, season with salt and pepper, and flour it. Place it in a roasting-pan, adding a little water, and lay strips of fat pork over the liver. Roast for one hour. Baste every twenty minutes, the first time with one-half pint of water in which has been placed a tablespoon of butter, and afterward with the gravy in the pan. When the liver is done, place it on a hot platter, thicken the gravy in the pan the same as for any roast and pour it around and over the liver.