STUFFED VEAL LIVER, OR LIVER À LA PANIER D'OR
The Panier d'Or is a hotel in Bruges, much frequented before the war by the English.
Take the yolk of a hard-boiled egg, a bit of bread the same size, and crumble them together; rub in some chopped parsley and onion and moisten it with gravy or with milk; season highly with salt, cayenne, and a little vinegar or mustard. Take your liver, if possible in one rather large flat slice. Make deep cuts in it, parallel to each other, and lying closely together. Press your stuffing into these cuts. Put a bit of butter the size of a walnut into a pan, or fireproof dish. Take your liver and tie it round with a slice of fat bacon or fat pork. Lay it in the dish and let it cook for an hour in a moderate oven. When done, remove the slice of bacon, if there is any left, and serve the liver in its own juice.
VEAL À LA CRÊME
Take a piece of veal suitable for roasting, and put it in vinegar for twenty-four hours.
Roast it with butter, pepper and salt, with a few slices of onion. Baste it well, and when it is finished crush the onions in the gravy and add some cream. Mix together with flour so as to thicken.