Calf’s Liver ( Fried ).
Slice the liver smoothly, and lay in salt and water to draw out the blood. Lard each slice, when you have wiped it dry, with slices of fat salt pork, drawn through at regular distances, and projecting slightly on each side. Lay in a clean frying-pan and fry brown. When done, take out the slices, arrange them neatly on a hot dish, and set aside to keep warm. Add to the gravy in the frying-pan a chopped onion, a half-cup of hot water, pepper, the juice of a lemon, and thicken with brown flour. Boil up well, run through a cullender to remove the onion and the bits of crisped pork that may have been broken off in cooking, pour over the liver, and serve hot.
Pigs’ livers can be cooked in the same way.