Calf’s Liver à la Mode.
- 1 fine, fresh liver.
- ½ lb. salt pork, cut into lardoons.
- 3 tablespoonfuls good dripping.
- 2 sliced onions, small ones.
- 1 tablespoonful Harvey’s Sauce.
- 2 tablespoonfuls of vinegar.
- 1 teaspoonful mixed spices.
- 1 tablespoonful sweet herbs, chopped.
- Pepper.
Wash the liver, and soak half an hour in cold, salted water. Wipe dry and lard with the fat pork, allowing it to project on both sides. Heat dripping, onion, herbs, and spice in a frying-pan. Put in the liver and fry both sides to a light brown. Turn all into a saucepan, add the vinegar, and water enough to cover it; put on a close lid and stew gently one hour and a half. Lay the liver on a hot dish, add the sauce to the gravy, strain it, thicken with browned flour, boil up; pour half over the liver, and send the rest up in a sauce-boat.