ces, and cut as many slices of bacon
as there are of liver; fry the bacon first, and put that on a hot dish
before the fire. Fry the liver in the fat which comes from the bacon,
after seasoning it with pepper and salt and dredging over it a very
little flour. Turn the liver occasionally to prevent its burning, and
when done, lay it round the dish with a piece of bacon between each.
Pour away the bacon fat, put in a small piece of butter, dredge in a
little flour, add the lemon-juice and water, give one boil, and pour it
in the _middle_ of the dish. It may be garnished with slices of cut
lemon, or forcemeat balls.

_Time_.--According to the thickness of the slices, from 5 to 10 minutes.

_Average cost_, 10d. per lb. _Sufficient_ for 6 or 7 persons.

_Seasonable_ from March to October.

CALF'S LIVER LARDED AND ROASTED (an Entree).

882. INGREDIENTS.--A calf's liver, vinegar, 1 onion, 3 or 4 sprigs of
parsley and thyme, salt and pepper to taste, 1 bay-leaf, lardoons, brown
gravy.

_Mode_.--Take a fine white liver, and lard it the same as a fricandeau;
put it into vinegar with an onion cut in slices, parsley, thyme,
bay-leaf, and seasoning in the above proportion. 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.

_Time_.--Rather more than 1 hour. _Average cost_, 10d. per lb.

_Sufficient_ for 7 or 8 persons.

_Seasonable_ from March to October.

_Note_.--Calf's liver stuffed with forcemeat No. 417, to which has been
added a little fat bacon, will be found a very savoury dish. It should
be larded or wrapped in buttered paper, and roasted before a clear fire.
Brown gravy and currant jelly should be served with it.

FILLET OF VEAL AU BECHAMEL (Cold Meat Cookery).

883. INGREDIENTS.--A small fillet of veal, 1 pint of Bechamel sauce No.
367, a few bread crumbs, clarified butter.

_Mode_.--A fillet of real that has been roasted the preceding day will
answer very well for this dish. Cut the middle out rather deep, leaving
a good margin round, from which to cut nice slices, and if there should
be any cracks in the veal, fill them up with forcemeat. Mince finely the
meat that was taken out, mixing with it a little of the forcemeat to
flavour, and stir to it sufficient Bechamel to make it of a proper
consistency. Warm the veal in the oven for about an hour, taking care t