To Stuff and Roast a Calf'S Liver
Take a fresh calf's liver, and having made a hole in it with a large knife run in lengthways, but not quite through, have ready a forced meat, or stuffing made of part of the liver parboiled, fat of bacon minced very fine, and sweet herbs powdered; add to these some grated bread and spice finely powdered, with pepper and salt.
Instructions
- 1
Take a fresh calf's liver, and having made a hole in it with a large knife run in lengthways, but not quite through, have ready a forced meat, or stuffing made of part of the liver parboiled, fat of bacon minced very fine, and sweet herbs powdered; add to these some grated bread and spice finely powdered, with pepper and salt.
- 2
With this stuffing fill the hole in the liver, which must be larded with fat bacon, and then roasted, flouring it well, and basting with butter till it is enough.
- 3
This is to be served up hot, with gravy sauce having a little wine in it.