Foie de Veau à la Broche.—Wash and well dry a
nice calf's liver, then lard it neatly and evenly with
lardoons of French or larding bacon, and wrap it in
a sheet of well-buttered paper; now either roast it
or set it on the grid of the baking tin and cook it in
the oven for about one and a quarter hours, being
careful to keep it well basted over the paper. When
cooked it may be served on a bed of French beans
with its own gravy round it. It is very often
marinaded for a few hours before cooking in a
marinade composed of a gill of oil seasoned with
chopped parsley, thyme, bay leaf, onion, and pepper-
corns. In this case a little of the marinade is added
to the gravy. It is often, for the convenience of
helping, sliced down rather thickly.