Name: Larded Liver
Ingredients: 1 calf's liver (or bullock's liver); fat bacon (for larding)

Larded Liver

Ingredients

1 calf's liver (or bullock's liver)
fat bacon (for larding)

Directions

Cut strips of fat bacon into pieces ⅛ inch wide and 1¼ to 1½ inches long.
Use a larding needle to insert the bacon strips into the liver.
Pass the needle through the liver at a slight upward angle, ensuring not to go too deep.
Repeat until the liver is thoroughly larded on all surfaces.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.