And here is another in which bacon is conspicuously absent, and yet the dish manages to be " tasty".


Calves' liver, a few carrots and onions, larding fat, 4 tablespoons of white wine (optional) mixed herbs, 1 bay leaf, butter, salt and pepper.


Cut the larding fat into thin strips, and with a larding needle, thread into the liver. If you do not know how to do this, perhaps an obliging butcher or poulterer will do it for you. Now brown the liver in a little butter, seasoning it well with salt and pepper. When well browned, remove from the saucepan, and mix a little flour with the butter, and cook till it browns. Replace the liver in the saucepan, add a few sliced onions and carrots, the mixed herbs and bay leaf, add the white wine, 1 tumbler of water, more salt and pepper. Bring to the boil and simmer very gently for 1 1/2 to 2 hours, according to the size of the liver. Place the liver on a dish with the vegetables around it.