Stewed Liver
Having soaked a fine calf’s liver for two hours in cold water, cut it into thick slices, and then cut the slices into mouthfuls. Chop fine a small bunch of sweet marjoram, and sprinkle it among the liver, seasoning with pepper, salt, nutmeg, and powdered mace. Put it into a stew-pan, and cook it in lard or fresh butter. Make some nice toast, and dip it for a minute in hot water, having pared off all the crust. Lay the toast in the bottom of a deep dish, after covering it all over with the stewed liver.