Calf’s Liver ( Roasted. )
Soak the liver in salt and water an hour to draw out the blood. Wipe perfectly dry, and stuff with a force-meat made of bread-crumbs, two slices of fat salt pork, chopped small, a shallot, pepper, salt, and nutmeg; sweet marjoram and thyme, and if you choose, a little sage. Moisten this with butter melted in a very little hot water, and two raw eggs, well beaten. In order to get this into the liver, make an incision with a narrow sharp knife, and without enlarging the aperture where the blade entered, move the point dexterously to and fro, to enlarge the cavity inside. Stuff this full of the force-meat, sew or skewer up the outer orifice; lard with strips of salt pork, and roast for an hour, basting twice with butter and water, afterward with the gravy in the dripping-pan. Pour the gravy over the liver when done.
Roasted liver is very good cold, cut into slices like tongue.