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
_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.