Modern cookery for private families

and either lard it as a fricandeau upon the surface, or with large strips of highly-seasoned bacon in the inside (see Larding, page 181); or should either of these modes be objected to, merely wrap it in a well buttered paper, and roast it from an hour to an hour and a quarter at a moderate distance from a clear fire, keeping it constantly basted. Remove the paper, and froth the liver well from ten to fifteen minutes before it is done. It should be served with a sauce of some piquancy, such as a _poivrade_, or brown eschalot, in addition to some good gravy. French cooks steep the liver over-night in vinegar, with a sliced onion and branches of savoury herbs laid over it: this whitens and renders it firm. As an economical mode, some small bits of the liver may be trimmed off, floured, and lightly fried with a sliced onion, and stewed down for gravy in three quarters of a pint of water which has been poured into the pan, with the addition of a few peppercorns, and a small bunch of herbs. A seasoning of salt must not be forgotten, and a little lemon pickle, or juice, would generally be considered an improvement. 1 to 1-1/4 hour. BLANQUETTE OF VEAL OR LAMB, WITH MUSHROOMS. (ENTRÉE.) Slice very thin the white part of some cold veal, divide and trim it into scallops not larger than a shilling, and lay it into a clean saucepan or stewpan. Wipe with a bit of new flannel and a few grains of salt, from a quarter to half a pint of mushroom-buttons, and slice them into a little butter which just begins to simmer; stew them in it from twelve to fifteen minutes, without allowing them to take the slightest colour; then lift them out and lay them on the veal. Pour boiling to them a pint of _sauce tournée_ (see page 108); let the _blanquette_ remain near, but not close to the fire for awhile: bring it nearer, heat it slowly, and when it is on the point of boiling