Braised Calf's Liver

• 2½ lbs. calf liver (whole)
• 1 bay leaf
• ⅛ lb. of

The liver is skinned, larded; seasoned with salt, pepper and if desired a little mace, fried in the hot fat; flour, vegetables and spices are added and then the 2 cups of soup stock or water. Cover closely and bake two hours, uncovering the last 20 minutes. When ready to serve, strain the liquor, seaso