Evening Republican, Volume 15, Number 26, Rensselaer, Jasper County, 31 January 1911 — Larded Liver. [ARTICLE]

Larded Liver.

Cut half a pound of fat salt pork into lardoons and thrust them about half an inch apart into fresh calf’s liver, so that they project on both sides. Put two tablespoons of butter into a saucepan with a small onion (minced), pepper and some sweet herbs, chopped, also a few spoonfuls of strained tomato junce. Cover closely and set in a frying pan of boiling water for one hour, keeping the outer pan full all the time and turning the liver twice. Then take out the saucepan and set over the fire, but cook slowly. When the liver is nicely browned below, turn It. At the end of ♦0 minutes boll up once sharply and for the first time. Take ou the liver and keep hot. Add a little boiling water to the gravy, strain, thicken with browned flour and pour over the liver.