BAKED LIVER
- 1 lb. calf’s liver
- 3 heaping tablespoonfuls bread crumbs
- 1 teaspoonful chopped parsley
- ¼ teaspoonful powdered herbs
- 1 chopped onion
- Salt and pepper to taste
- Sliced bacon
- ½ pint (1 cup) water
Cut the liver into slices one-third of an inch thick, wash and dry thoroughly, lay it in a well-buttered casserole.
Make a forcemeat with the bread crumbs, chopped parsley, herbs, chopped onion, salt and pepper to taste, cover each strip of liver with this, and on the top place a strip of bacon.
Pour round the water and bake slowly for one hour.