toss it over a sharp fire ¼ hour, turning each piece as it cooks. Then add some essence of meat from under dripping in pan and a good piece of glaze, or some half-glaze the size of a bantam’s egg. Let all simmer ¼ hour or more. Dish the liver, strain the sauce, and put curly bacon in centre, if you have no vegetables. Bacon sliced, then blanched, then curled and toasted before the fire.