To Roast Calf’s Liver from Modern Cookery for Private Families by Eliza Acton
Take the whole or part of a fine white sound liver, and either lard it as a fricandeau upon the surface, or with large strips of highly-seasoned bacon in the inside (see Larding,); or should either...
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Ingredients
- salt
- lemon pickle
- lard
- bacon
- peppercorns
- herbs
- savoury herbs
- water
- vinegar
- onion
- buttered paper
- brown eschalot
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