Calf’s Liver à l’Anglaise.
- 2 lbs. of fresh liver.
- ½ lb. fat salt pork.
- 1 tablespoonful of butter.
- ½ of a small onion.
- 1 teaspoonful of chopped parsley.
- Pepper.
- The pork should salt it sufficiently.
Put the butter into a warm—not hot saucepan. Cut the liver into slices half an inch thick, and lay upon the butter. Mince the pork and cover the liver. Sprinkle the parsley and onion, with pepper, on top. Cover the saucepan closely and set in a kettle of hot water. Keep this water below the boiling-point for an hour. Then let it boil another hour. The liver should by this time be very tender and juicy, if the heat has been properly managed. Take it out, and put it upon a chafing-dish to keep warm. Boil up, and thicken the gravy with browned flour; pour over the liver and serve. The inner saucepan should be made of tin.