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Minced Calf's Liver

Chop fine about a pound and a half of calf's liver, a small onion and a quarter of a pound of fat bacon. Place the onion and bacon in a stewpan with a small piece of butter, and stir it over the fire for five minutes. Then in put in the liver and sprinkle over salt and pepper, and any kind of seasoning that may be desired, and stir the whole over the fire for ten or twelve minutes. Turn the mixture onto a dish, leave it until cool, then mix in three well-beaten eggs. Sew a caul into a bag, put the mince into it, and fasten at the end. Melt a good-sized lump of butter in a saucepan, then put it in the bag, place the lid on the saucepan, and steam it for an hour turning occasionally. When cooked take the caul out of the saucepan, and allow it to get cold before serving.

Stewed Calf's Liver, Bourgeoise Place in a saucepan over the fire a small calf's liver thoroughly larded with pieces of larding pork--previously seasoned with a pinch or two of chopped parsley and a clove (crushed) of garlic--with two tablespoonfuls of clarified butter, one sprig of theyme, two bay leaves, half of a sliced carrot, and half of a sliced onion, then turn the liver over and moisten it with one gill of Spanish sauce, and one gill of white broth. Season with a pinch of salt and a little pepper, and cook for forty-five minutes. Strain the sauce into another saucepan, meanwhile keeping the liver in a warm place; add to the gravy two medium-sized, well-scraped, sliced raw carrots, and two or three ounces of salted pork cut into shreds. Stew well together for twenty-five minutes, and pour the garnishing over the liver just prior to serving. Decorate with six or eight small onions placed round the dish.