Broiled Calf's Liver With Bacon

Take a white and tender calf's liver weighing about a pound and a half, pare and trim off the hard portions, cut it into six slices of equal size and put them on a dish. Season with one tablespoonful of salt, one teaspoonful of pepper and one tablespoonful of sweet oil; mix well together. Broil for a few minutes on each side, arrange the slices on a hot dish and decorate with six thin, crisp slices of broiled bacon. Spread over the whole one gill of maitre d'hotel butter, and serve very hot.

Curried Calf's Liver

Cut two pounds of liver into small thin pieces. Fry two small sliced onions in a little butter, put in the pieces of liver and fry them, adding more butter as required. Mix two tablespoonfuls of curry powder with four tablespoonfuls of flour, stir it in with the liver, sprinkle salt, pepper and a little cayenne over, then stir all over the fire for two or three minutes, adding slowly one and one-half breakfast cupfuls of stock. Boil and turn all on to a hot dish, garnish with croutons of fried bread, and serve.

Calf's Liver, French Style

Select a sound white liver, cut it into slices and place them in a saucepan with two thin slices of fat bacon, one teaspoonful of chopped parsley, one finely chopped shallot, a small lump of butter, and pepper and salt to taste. Put on the lid and keep the saucepan close to a moderate fire in order that the liver may cook without simmering. When thoroughly done, which will take about an hour and a half, put it on a hot dish and keep it warm. Boil the gravy and bacon together, pour it over the liver, and serve at once.

Calf's Liver, Milanese Style

Cut a large, white liver into thin slices, pound these slightly, sprinkle over a little salt and mixed spices, dredge with flour, and dip in beaten eggs. Place some lard in a fryingpan, and when boiling plunge the slices of liver in. Fry them till well browned, and sprinkle a little salt over; arrange on a hot dish, and garnish with lemons cut in quarters, and serve.

Minced Calf's Liver

Chop fine about a pound and a half of calf's liver, a small onion and a quarter of a pound of fat bacon. Place the onion and bacon in a stewpan with a small piece of butter, and stir it over the fire for five minutes. Then put in the liver and sprinkle over salt and pepper, and any kind of seasoning that may be desired, and stir the whole over the fire for ten or twelve minutes. Turn the mixture onto a dish, leave it until cool, then mix in three well-beaten eggs. Sew a caul into a bag, put the mince into it, and fasten at the end. Melt a good-sized lump of butter in a saucepan, then put it in the bag, place the lid on the saucepan, and steam it for an hour turning occasionally. When cooked take the caul out of the saucepan, and allow it to get cold before serving.

Stewed Calf's Liver, Bourgeoise

Place in a saucepan over the fire a small calf's liver thoroughly larded with pieces of larding pork - previously seasoned with a pinch or two of chopped parsley and a clove (crushed) of garlic - with two tablespoonfuls of clarified butter, one sprig of thyme, two bay leaves, half of a sliced carrot, and half of a sliced onion, then turn the liver over and moisten it with one gill of Spanish sauce, and one gill of white broth. Season with a pinch of salt and a little pepper, and cook for forty-five minutes. Strain the sauce into another saucepan, meanwhile keeping the liver in a warm place; add to the gravy two medium-sized, well-scraped, sliced raw carrots, and two or three ounces of salted pork cut into shreds. Stew well together for twenty-five minutes, and pour the garnishing over the liver just prior to serving. Decorate with six or eight small onions placed round the dish.