Calf’s Liver Sauté. Maltese Cross
2 pounds calf’s liver, cut into slices half an inch thick.
2 small young onions, minced.
1 small glass of sherry.
1 table-spoonful mushroom or tomato catsup.
Salt, pepper, and parsley, with juice of a lemon.
Good dripping or butter for frying.
Slice the liver, when you have washed and soaked it well, and fry it, turning often, to a light-brown. Drain and lay in a hot chafing-dish. Mix with the dripping or butter the onions, seasoning, lemon-juice, and browned flour for thickening. Boil up, put in the catsup and wine, heat almost to boiling again, and pour over the liver.