parsley and thyme, salt and pepper to taste, 1 bay-leaf, lardoons, brown
gravy.
_Mode_.--Take a fine white liver, and lard it the same as a fricandeau;
put it into vinegar with an onion cut in slices, parsley, thyme,
bay-leaf, and seasoning in the above proportion. Let it remain in this
pickle for 24 hours, then roast and baste it frequently with the
vinegar, &c.; glaze it, serve under it a good brown gravy, or sauce
piquante, and send it to table very hot.
_Time_.--Rather more than 1 hour. _Average cost_, 10d. per lb.
_Sufficient_ for 7 or 8 persons.
_Seasonable_ from March to October.
_Note_.--Calf's liver stuffed with forcemeat No. 417, to which has been
added a little fat bacon, will be found a very savoury dish. It should
be larded or wrapped in buttered paper, and roasted before a clear fire.
Brown gravy and currant jelly should be served with it.
FILLET OF VEAL AU BECHAMEL (Cold Meat Cookery).