Recipe: Liver ala Bourgogne

Season a calf’s liver with salt and pepper; put a few slices of bacon in a Saucepan; let get very hot. Add the liver, 1 onion, 1 carrot, 2 bay-leaves and 2 sprigs of thyme minced fine; cover and let brown a few minutes. Then add 1 glass of sherry wine, salt and pepper and sprinkle with flour. Let simmer ten minutes. Serve hot with potatoes.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)