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Calf's Liver, Roasted

Soak the liver in salt and water an hour to draw out the blood. Wipe perfectly dry, and stuff with a forcemeat made of bread crumbs, two slices of salt pork, chopped small, a shallot, pepper, salt, and a pinch of nutmeg; sweet marjoram and thyme, and if you choose a little sage. Moisten this with melted butter and two raw eggs well beaten. In order to get this into the liver, make an incision with a narrow sharp knife, and without enlarging the aperture where the blade entered, move the point dexterously to and fro, to enlarge the cavity inside. Stuff this full of the forcemeat, sew or skewer up the outer orifice, roast for an hour, basting with butter and water afterward with the gravy in the dripping pan. Pour the gravy over the liver when done.

Roasted liver is very good cold, cut into thin slices like tongue.