Place thin slices of bacon (from which the rind has been removed) closely together in a fine wire broiler; place broiler over dripping-pan and bake in a hot oven until bacon is crisp and brown, turning once. Drain on brown paper. Fat which has dripped into the pan should be poured out and used for frying liver, eggs, potatoes, etc.
Braised Liver
Skewer, tie in shape, and lard upper side of calf’s liver. Place in deep pan, with trimmings from lardoons; surround with one-fourth cup each, carrot, onion, and celery, cut in dice; one-fourth teaspoon peppercorns, two cloves, bit of bay leaf, and two cups Brown Stock or water. Cover closely and bake slowly two hours, uncovering the last twenty minutes. Remove from pan, strain liquor, and use liquor for the making of a brown sauce with one and one-half tablespoons butter and two tablespoons flour. Pour sauce around liver for serving.
Calf’s Liver, Stuffed and Larded
Make a deep cut nearly the entire length of liver, beginning at thick end, thus making a pouch for stuffing. Fill pouch. Skewer liver and lard upper side. Put liver in baking-pan, pour around two cups Brown Sauce, made of one tablespoon each butter and flour, and two cups Brown Stock, salt, and pepper. Bake one and one-fourth hours, basting every twelve minutes with sauce in pan. Remove to serving dish, strain sauce around liver, and garnish with Glazed or French Fried Onions (see p. [296]).
Stuffing. Mix one-half pound chopped cooked cold ham, one-half cup stale bread crumbs, one half small onion finely chopped, and one tablespoon finely chopped parsley. Moisten with Brown Sauce; then add one beaten egg, and season with salt and pepper.
Broiled Tripe
Fresh honeycomb tripe is best for broiling. Wipe tripe as dry as possible, dip in fine cracker dust and olive oil or melted butter, draining off all fat that is possible, and again dip in cracker dust. Place in a greased broiler and broil five minutes, cooking smooth side of tripe the first three minutes. Place on a hot platter, honeycomb side up, spread with butter, and sprinkle with salt and pepper. Broiled tripe is at its best when cooked over a charcoal fire.
Tripe in Batter
Wipe tripe and cut in pieces for serving. Sprinkle with salt and pepper, dip in batter, fry in a small quantity of hot fat, and drain.