Choose a nice fat one, rather white in color, lard it through with bacon, put one-quarter of a pound of butter in a pan; when melted, add a table-spoonful of flour, keep stirring until a nice yellow color, then put in the whole of the liver; turn round now and then until it is a little firm, then add a pint of broth or water, and a glass of any kind of wine, a bouquet of parsley, thyme, bay-leaves.

a little salt, pepper, and sugar, thirty button onions; simmer one hour; take the fat off and the bouquet out, dish the liver with the onions around it, reduce the sauce, so that it adheres lightly to the back of the spoon, sauce over and serve. Any vegetables may be used, as carrots, turnips, peas, haricots; and if a little gelatine or isinglass is added to the sauce, and the liver with the sauce only put into a round basin and pressed down and left until cold, it will make a nice dish for supper, lunch or breakfast. If required to be rewarmed, cut into slices, put it in the pan with a drop of water added to the gravy.