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Braised Calf's Liver

Remove the skin, gall and spleen from a very white calf's liver, lard it with some well-seasoned fillets of ham and fat bacon, the larding to be done in such a way that the fillets do not cross the top surface. Put the liver in a basin with some trimmings of truffles, a bay leaf, a few sprigs of parsley and thyme and a little salt and spices. Let it remain in this for two hours, then warp the liver and seasonings up in a large piece of pig's caul, and tie it securely with tape. Place a good-sized lump of lard in a stewpan, and when boiling put the liver in, fry it for about fifteen minutes, then put the lid on the stewpan with some live embers on the top, move the stewpan to the side of the fire, and braise the liver for one hour, turning it frequently. Peel and scald two dozen small onions and two dozen small carrots, put them in with the liver, the onions on one side and the carrots on the other, sprinkle in a little salt, place the lid on the stewpan again, with a fresh supply of live embers on the top, and finish cooking by the side of a moderate fire for another hour. Remove the liver, drain it, put it in a hot dish, and arrange the vegetables neatly round it. Skim the fat off the cooking liquor, mix with it one wineglassful of white wine and a little gravy, boil quickly till it is reduced one-half, then mix with it a small quantity of brown sauce and stir over the fire a few minutes longer. Sprinkle in a little pepper and salt, strain the sauce, pour it over the liver, and serve. Calf's Liver, Brittany Style Chop fine four or five large-sized onions, put them into a saucepan with a bay leaf and a lump of butter and fry till well browned. Sprinkle a little salt, pepper and flour over the onions, add a pinch of sugar, pour in a half pint of gravy, and boil them gently till cooked. Cut a calf's liver in slices and season with salt and pepper, place them in a fryingpan with a lump of butter, and fry over a quick fire. When the pieces of liver are cooked remove the pan from the fire, pour a small quantity of glaze and lemon juice over and sprinkle in a little chopped parsley; toss them about well until all the slices are covered. Arrange these in a circle on a hot dish, and fill in the center with the chopped onions. Garnish with croutons of fried bread that have been brushed over with a paste-brush dipped in melted glaze, and then serve.