inch thick and 1¼ inches long. Melt the butter in a shallow stewpan, add the onion, carrot, and ham, fry slightly, then put in the liver and let it brown. Pour off the fat, add the brown sauce, stock, bouquet-garni, mace, bay-leaf, and simmer gently for about 1 hour. Then add the wine, lemon-juice and parsley, boil, simmer for 10 minutes longer, remove the liver to a hot dish, strain the sauce over, and serve.
Time.—About 1½ hours. Average Cost, 2s. to 2s. 6d.
719.—CALF'S LIVER WITH ONION PURÉE. (Fr.—Foie de Veau à la Clermont.)
Ingredients.—¾ lb. of calves' liver, 1 large Spanish onion, 2 ozs. of butter, ½ a pint of Espagnole sauce (see Sauces), ¼ of a pint of stock, 1 tablespoonful of flour, salt and pepper, a little finely-chopped parsley.
Method.—Peel and blanch the onion, cut it into very small dice, fry in ½ of the butter until lightly browned, then add the stock, and cook slowly until reduced to a thick purée, adding the brown sauce gradually as the stock boils away. Cut the liver into slices about ⅜ of an inch in thickness, cut off the corners and trim to a uniform oval or round shape. Mix the flour, a teaspoonful of salt, and a ¼ of a teaspoonful pepper together on a plate, and dip the slices of liver in the mixture. Melt the remaining oz. of butter in a sauté-pan, and fry the liver on both sides until nicely browned and firm to the touch, then drain well. Season the onion purée to taste, spread it lightly on a hot dish, arrange the slices of liver on the top, sprinkle with parsley, and serve.
Time.—About 1 hour. Average Cost, 1s. 8d. Sufficient for 3 or 4 persons.
720.—CALF'S LIVER AND BACON. (Fr.—Fritot de Foie de Veau.)
Ingredients.—1 lb. of calf's liver, ½ a lb. of bacon, 1 oz. of butter, flour, salt and pepper.
Method.—Wash and dry the liver, and cut it into slices about ½ of an inch in thickness; add a good seasoning of salt and pepper to a dessertspoonful of flour, and dip the pieces of liver in the mixture. Heat the frying pan, put in the bacon, cut into thin slices, fry slowly, remove to a HOT tin, and keep hot until wanted. Fry the liver in the bacon fat until nicely browned on both sides, then remove to a hot dish. Pour away the bacon fat, add the butter (the bacon fat may be used instead when not disliked), sprinkle in about a tablespoonful of flour, stir and fry until brown. Add about ½ a pint of warm water, stir until it boils, and season to taste. Arrange the pieces of liver in a close circle, strain the gravy over, place the slices of bacon on the top, and serve. If preferred, the gravy may be served separately in a tureen, and the rashers of bacon curled before frying, and piled in the centre of the liver.