on. This is an excellent sauce for any
breaded side dish.

53. =Calf's Liver larded.=--The operation of larding is done by passing
strips of larding pork, which is firm, white, fat pork, cut two inches
long, and quarter of an inch square, in rows along the surface of a
liver, placing the strips of pork in the split end of a larding needle,
and with it taking a stitch about a quarter of an inch deep and one inch
long in the surface of the liver, and leaving the ends of the pork
projecting equally; the rows must be inserted regularly, the ends of the
second coming between the ends of the first, and so on, until the
surface is covered; the liver is then laid in a dripping pan on one
ounce of carrot, one ounce of onions, and one ounce of salt pork sliced,
half a teaspoonful of salt, quarter of a saltspoonful of pepper, three
sprigs of parsley, one of thyme, three bay leaves, and six cloves; a
gill of Spanish sauce or brown gravy is poured over it, and it is cooked
in a moderate oven about an hour, until it is thoroughly done. The liver
should be laid on a hot platter, while half a pint of Spanish sauce or
gravy is stirred among the vegetables it was cooked with, and then
strained over it. If served hot it is a most delicious and economical
dish, being nearly as satisfactory to appetite as a heavy joint of roast
meat.

54. =Blanquette of Veal.=--Cut three pounds of the breast of veal in
pieces two inches square, put them in enough cold water to cover them,
with one saltspoonful of white pepper, one teaspoonful of salt, a
bouquet of sweet herbs, made as directed in Chapter first, and an onion
stuck with three cloves; bring slowly to a boil, skim carefully until no
more scum rises, and cook gently for thirty or forty minutes until the
veal is tender; then drain it, returning the broth to the fire, and
washing the meat in cold water; meantime make a white sauce by stirring
together over the fire one ounce of butter and one ounce of flour, until
they are smooth, then adding a pint and a half of the broth gradually,
season with a little more salt and pepper if they are required, and with
quarter of a saltspoonful of grated nutmeg; when the sauce has boiled up
well, stir into it with an egg-whip the yolks of two raw eggs, put in
the meat, and cook for five minutes, stirring occasionally; a few
mushrooms are a great improvement to the blanquette; or it may be served
with two tablespoonfuls of chopped parsley sprinkled over it afte