including parsley; when liked, 2 minced shalots; 1 teaspoonful of flour,
1 tablespoonful of vinegar, 1 tablespoonful of lemon-juice, pepper and
salt to taste, 1/4 pint water.
_Mode_.--Procure a calf's liver as white as possible, and cut it into
slices of a good and equal shape. Dip them in flour, and fry them of a
good colour in a little butter. When they are done, put them on a dish,
which keep hot before the fire. Mince the herbs very fine, put them in
the frying-pan with a little more butter; add the remaining ingredients,
simmer gently until the herbs are done, and pour over the liver.
_Time_.--According to the thickness of the slices, from 5 to 10 minutes.
_Average cost_, 10d. per lb. _Sufficient_ for 7 or 8 persons.
_Seasonable_ from March to October.
CALF'S LIVER AND BACON.