The Book of Household Management by Mrs. Beeton

taste, a small piece of butter, flour, 2 tablespoonfuls of lemon-juice, 1/4 pint of water. _Mode_.--Cut the liver in thin slices, and cut as many slices of bacon as there are of liver; fry the bacon first, and put that on a hot dish before the fire. Fry the liver in the fat which comes from the bacon, after seasoning it with pepper and salt and dredging over it a very little flour. Turn the liver occasionally to prevent its burning, and when done, lay it round the dish with a piece of bacon between each. Pour away the bacon fat, put in a small piece of butter, dredge in a little flour, add the lemon-juice and water, give one boil, and pour it in the _middle_ of the dish. It may be garnished with slices of cut lemon, or forcemeat balls. _Time_.--According to the thickness of the slices, from 5 to 10 minutes. _Average cost_, 10d. per lb. _Sufficient_ for 6 or 7 persons. _Seasonable_ from March to October. CALF'S LIVER LARDED AND ROASTED (an Entree).