Larded Liver.
THE butcher will slice the liver, or show you how to do it. When it is cut up, lay it in cold water in which has been stirred a teaspoonful of salt. This will draw out the blood.
Cut fat, raw salt pork into strips a finger long and a quarter of an inch thick and wide.
In half an hour’s time take the liver from the water, spread it out on a clean dry cloth, lay another cloth over the slices and pat gently to dry them thoroughly. Make holes an inch apart in the liver with a pen-knife or sharp skewer, and stick in the pork strips. They should protrude an equal distance on both sides.
As fast as they are ready, lay them in a clean, warm (not hot) frying-pan. When all are in, set it over the fire, and let it fry rather slowly in the fat that will run out from the pork “lardoons.” In five minutes turn the slices, and again ten minutes later. Let the liver heat quite slowly for the first ten minutes. If cooked fast it is hard and indigestible. Allow about twenty-five minutes for frying it.
Take it up with a fork, draining off every drop of grease against the side of the pan as you remove each piece, and dish on a hot platter.
Put a half a teaspoonful of tomato sauce on each slice. Serve without gravy and very hot.