Calf’s Liver à l’Anglaise.
2 lbs. liver—sliced.
½ lb. fat salt pork.
2 tablespoonfuls of butter.
1 small onion, minced fine.
1 teaspoonful chopped parsley.
Pepper and browned flour.
Melt, but not heat the butter in a saucepan; lay in the liver, then the pork, next the minced parsley and onion, with a little salt and pepper. Cover closely, and set where it will heat very slowly without boiling, for one hour and a half. Then increase the heat gradually until the gravy begins to bubble. Remove from the fire; cover the liver in a hot water dish, thicken the gravy in the saucepan and pour over it when it has boiled one minute. Please obey these directions implicitly.