584 | Calf’s Liver Broiled with Bacon.
—Take a nice, tender, fresh calf’s liver weighing a pound and a half; pare and trim off the hard portions; cut it into six equal-sized slices, and put them on a dish. Season with a tablespoonful of salt, a teaspoonful of pepper, and one tablespoonful of sweet oil; mix well together. Broil for four minutes on each side. Arrange the slices on a hot serving-dish, and decorate with six thin and crisp slices of broiled bacon (No. 754). Spread a gill of maître d’hôtel butter (No. 145) over, and serve very hot.