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, etc.; 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.
Sufficient for 7 or 8 persons.
Seasonable from March to October.
Note: Calf's liver stuffed with forcemeat, to which has been added a little fat bacon, will be found a very savoury dish. It should be larded or wrapped in buttered paper, and roasted before a clear fire. Brown gravy and currant jelly should be served with it.