Wash and scald a small calf's liver. Place it in a baking-pan, the bottom of which is well covered with chopped carrot, onion and half a cupful of chopped celery tops; add a quart of stock, a teaspoonful of salt and a saltspoonful of pepper. Cover the pan and bake the liver in a moderate oven for two hours, basting once or twice. While the liver is baking cook in a separate pan two carrots cut in blocks; heat a can of tender peas, and boil carefully a pint of tender celery. Dish the liver, drain the water from the vegetables to the pan in which the liver was cooked; boil rapidly for ten minutes while you rub together two tablespoonfuls of butter and two of flour; add a pint of water from the pan, stir until boiling, and then add a teaspoonful of kitchen bouquet, a level teaspoonful of salt and a saltspoonful of pepper. Put piles of the mixed vegetables at the ends of the platter, strain over the sauce and garnish the dish with triangular pieces of toast. Serve with macaroni or spaghetti à la Italienne.