taste, a small piece of butter, flour, 2 tablespoonfuls of lemon-juice,
1/4 pint of water.
_Mode_.--Cut the liver in thin slices, 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).