Calf’s Liver, Stuffed and Larded
Make a deep cut nearly the entire length of liver, beginning at thick end, thus making a pouch for stuffing. Fill pouch. Skewer liver and lard upper side. Put liver in baking-pan, pour around two cups Brown Sauce, made of one tablespoon each butter and flour, and two cups Brown Stock, salt, and pepper. Bake one and one-fourth hours, basting every twelve minutes with sauce in pan. Remove to serving dish, strain sauce around liver, and garnish with Glazed or French Fried Onions (see p. [296]).
Stuffing. Mix one-half pound chopped cooked cold ham, one-half cup stale bread crumbs, one half small onion finely chopped, and one tablespoon finely chopped parsley. Moisten with Brown Sauce; then add one beaten egg, and season with salt and pepper.