Calf’s Liver
Sliced: seasoned with pepper and salt, and nicely broiled. Rub a bit of cold butter on it, and serve hot and hot.
Roasted
Wash and wipe it: then cut a long hole in it, and stuff it with crumbs of bread, chopped anchovy, herbs, a good deal of fat bacon, onion, salt, pepper, a bit of butter, and an egg. Sew the liver up; then lard or wrap it in a veal caul, and roast it.
Serve with a good brown gravy, and currant jelly.