Calf's Liver a la Mode

Cut up about six ounces of bacon into long square strippets or lardoons, and insert these at equal distances in the interior part of the liver; fry it whole in a stewpan with two ounces of butter, a clove of garlic, thyme, bay-leaf and parsley—tied together, an onion stuck with eight cloves, and a bit of mace; and when the liver is equally browned all over, add carrots, turnips, and onions, neatly turned of equal size, a glass of brandy, and stock or water, barely enough to cover the whole; allow this to simmer very gently for about two hours, taking care to baste the liver frequently with its own liquor. When done, place the liver on its dish, garnished round with the vegetables; strain the stock, remove the grease, add a glass of wine and a little Harvey, boil it down to the quantity needed to sauce the liver, pour it over, and serve.