Place a small calf's liver, larded thoroughly with pieces of larding pork, previously seasoned with a pinch of chopped parsley and a hashed clove of garlic, in a saucepan on the fire, with two tablespoonfuls of clarified butter, one sprig of thyme, two bay-leaves, half a sliced carrot, and half a sliced onion. Turn the liver over and moisten it with one gill of Espagnole sauce (No. 151), and a gill of white broth (No. 99). Season with a pinch of salt and half a pinch of pepper, and cook for forty-five minutes. Strain the sauce into another saucepan (meanwhile keeping the liver in a warm place), adding to the gravy two medium-sized, sound, well-scraped, sliced, raw carrots, and two ounces of salt pork cut into shreds. Stew well together for twenty-five minutes, and pour the garnishing over the liver just before serving, decorating with six small onions around the dish.