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CALF'S LIVER LARDED AND ROASTED (an Entree).
882. INGREDIENTS.--A calf's liver, vinegar, 1 onion, 3 or 4 sprigs of
parsley and thyme, salt and pepper to taste, 1 bay-leaf, lardoons, brown
gravy.
_Mode_.--Take a fine white liver, and lard it the same as a fricandeau;
put it into vinegar with an onion cut in slices, parsley, thyme,
bay-leaf, and seasoning in the above proportion. Let it remain in this
pickle for 24 hours, then roast and baste it frequently with the
vinegar, &c.; glaze it, serve under it a good brown gravy, or sauce
piquante, and send it to table very hot.
_Time_.--Rather more than 1 hour. _Average cost_, 10d. per lb.
buckminster fuller ≥ william borroughs ≥ frank zappa ≥ michael x.
or is it william borroughs ≥ frank zappa ≥ buckminster fuller ≥ michael x.?
TO DRESS SHAD.
311. INGREDIENTS.--1 shad, oil, pepper, and salt.
_Mode_.--Scale, empty and wash the fish carefully, and make two or three
incisions across the back. Season it with pepper and salt, and let it
remain in oil for 1/2 hour. Broil it on both sides over a clear fire,
and serve with caper sauce. This fish is much esteemed by the French,
and by them is considered excellent.
_Time_.--Nearly 1 hour.
_Average cost_.--Seldom bought.
_Seasonable_ from April to June.
[Illustration: THE SHAD.]
(via http://www.gutenberg.org/files/10136/10136-8.txt)
