Braised Liver
Take a calf's liver and skewer into shape. Place a small piece of fat pork or bacon on the top of it and around it. In the covered baker, place one-fourth cup each of diced carrot, onion and celery. Add onefourth teaspoon of peppercorns, two cloves, a bit of bay leaf and two cups of water or of brown stock. Cover closely and bake slowly for two hours, removing the cover during the last twenty minutes. Make a brown sauce, using the liquid, and pour it around the liver on serving.