Baked Larded Liver, Claret Sauce

Skewer, tie in shape and lard upper surface of calf's liver. Place in pan and spread with the following mixture: Cream three tablespoons butter and add one and one-fourth teaspoons salt and one-half teaspoon, each, ground clove and pepper. Pour around liver one-half cup boiling water and cook in a moderate oven one hour, basting every ten minutes. Remove to hot serving dish, skim off fat from liquor remaining in pan, add one cup claret wine and strain sauce around liver.

Fricandeau Of Liver

3/4 cup chopped, cold, cooked liver 3 tablespoons butter 1 tablespoon onion, finely chopped.

2 tablespoons flour.

cup cream.

1/2 teaspoon salt.

1/8 teaspoon paprika.

2 tablespoons Sherry wine.

Six slices buttered toast.

Cook butter with onion three minutes, stirring constantly. Add flour and stir until well blended; then pour on cream, gradually, while stirring constantly. Bring to the boiling point and add salt, paprika and liver. When thoroughly heated add Sherry wine, and pour over toast (from which crusts have been removed). Garnish with toast points and parsley.