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 2½ lbs. of calf’s liver in one whole piece

 Salt, pepper

 ⅛ lb. of bacon for larding

 ¼ lb. of butter

 ½ pt. of cream

 1 tbsp. of flour

 1 carrot

 1 onion

 1 small piece of celery

 5 pepper-corns

 2 cloves

 1 bay-leaf

 1 pt. light white wine

Preparation:

The liver is skinned, larded, salted and peppered and the cooked wine with contents poured over. Let stand for 10 hours. After that, roast the liver in hot butter in the oven for 30 minutes and baste frequently. During the last 10 minutes, pour the wine in which the liver had been lying over it and boil. Stir in 1 tablespoonful of flour and cream and boil again. The liver is served on a hot platter. The gravy is strained and served separately. Garnish the dish with lemon slices and parsley.

No. 37—LARDED BRAISED CALF’S LIVER.

Quantity for 6 Persons.

 2½ lbs. calf’s liver, whole

 Salt, pepper

 ⅛ lb. of bacon for larding

 1 carrot cut in pieces

 1 piece of parsley root

 1 onion, sliced

 ⅛ lb. butter

 1 bay-leaf

 3 cloves

 6 pepper-corns