2 table-spoonfuls vinegar and a glass of wine.
½ teaspoonful cloves.
½ teaspoonful allspice.
½ teaspoonful mace.
1 table-spoonful sweet herbs, cut fine.
Pepper and salt to taste—very little of the latter, as the pork should salt it sufficiently.
Wash the liver in two waters and soak ten minutes in cold water, slightly salted. Wipe dry, make incisions in it about half an inch apart, and insert the lardoons, allowing them to project slightly on each side. Have ready in a frying-pan the sliced onion, butter, sweet herbs and spice. Put in the liver and fry to a good brown. Turn all into a saucepan, add the vinegar and just enough water to cover the liver. Cover closely, and simmer slowly an hour and a half. Take out the liver and lay on a hot dish, add the wine and sauce to the gravy, thicken with browned flour; let it boil up once, pour about the liver, and send up the surplus in a boat.
This is good cold as well as hot, cut in thin slices.