CALF'S LIVER LARDED AND ROASTED (an Entree)

Ingredients

• A calf's liver
• vinegar
• 1 onion
• 3-4 sprig parsley and thyme
• salt and pepper to taste
• 1 bay-leaf
• lardoons
• brown gravy

Instructions

1. Take a fine white liver, and lard it the same as a fricandeau;
2. put it into vinegar with an onion cut in slices, parsley, thyme, bay-leaf, and seasoning in the above proportion.
3. Let it remain in this pickle for 24 hours, then roast and baste it frequently with the vinegar, &c.; glaze it, serve under it a good brown gravy, or sauce piquante, and send it to table very hot.