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Calf's Liver-Marine

Mrs. J. M. Ayer.

Lard the liver; add pepper and salt sufficient to season it, then roll and tie it; cut two onions in thin slices and lay in the bottom of an earthen crock; add two slices of salt pork cut thin, lay the liver on that; add more pepper and salt, a little vinegar and salad oil, and set in a cool place for twenty-four hours. Cook over a slow fire from half-past two until six; a wine-glass of claret added at half-past four is excellent. This is arranged for dinner at night; of course the rule for time will do for noon dinner. Easily mistaken for canvas-back duck.