Calf’s Liver à la Mode.
- 1 calf’s liver.
- ½ lb. fat salt pork.
- 2 tablespoonfuls of butter, or dripping.
- 2 small onions.
- 1 tablespoonful chopped parsley and marjoram.
- 2 tablespoonfuls of vinegar.
- 1 teaspoonful mixed cloves, mace, and allspice.
- 1 tablespoonful Worcestershire sauce.
- Pepper and salt to taste.
Wash the liver thoroughly, and soak half an hour in salted water. Wipe, make incisions about an inch apart, and lard with strips of pork, projecting slightly on each side. Fry the onions and herbs in the dripping. Take them out, put in the liver, and fry both sides to a light brown. Turn all into a saucepan, with the vinegar and water to cover the liver—barely. Cover closely, and stew gently an hour and a half. Lay the liver on a hot dish, strain the gravy, return to the fire, thicken with a tablespoonful of browned flour, put in the sauce and spice; boil up and pour some of it over the liver, the rest into a gravy-boat. What is left from dinner will be nice for luncheon or tea, cut horizontally in thin slices.