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Calf's Liver Larded (Pass strips of larding pork) (II)

Pass strips of larding pork, firm, white and fat and two inches long, in rows along the surface of a calf's liver. This must be done with a larding needle and the stitches must be about one-quarter of an inch deep, leaving the ends of the pork projecting equally above the surface. Lay the liver in a dripping pan on one ounce of carrot, one ounce of onion and one ounce of salt pork. Add seasoning and such herbs as you like, and over all pour a gill of brown gravy. Cook in a moderate oven about an hour, add a half pint of gravy to the vegetables in the pan and strain over the liver.