Required : A small calf's liver. A few strips of larding bacon. Half a pint of espagnole, or brown, sauce. Quarter of a pint of stock. Half a lemon.

A bunch of parsley and herbs. One small onion and carrot. One bay-leaf. A blade of mace. Six peppercorns. One clove. One ounce of butter and a slice of ham. (Sufficient for four.)

Put the liver to soak in cold water for twenty minutes, then take it out and drain it well. Cut the larding bacon into strips about one-eighth of an inch thick and one and a quarter inches long. Put a strip of the bacon, a "lardoon," as it is called, into the shaped end of a larding needle, push it into the meat and out again, leaving half the lardoon sticking out at each end. Have three or four rows of lardoons in straight lines down the liver, arrange them so that the lardoons in the second row come between those in the first. Lastly, take a pair of scissors and cut the ends of the lardoons evenly.

Melt the butter in a stewpan, add the onion, carrot, and ham cut into strips, fry these slightly, then put in the liver and let it brown nicely. Next carefully pour off all fat, add the stock, brown sauce, herbs and spice, put on the lid and let it simmer gently for one hour, then add the lemon-juice, parsley and seasoning; let it simmer for a further ten minutes.

Arrange the liver on a neat square of toast on a hot dish, and strain the sauce over.

Cost, from 2s. 3d.