Fried Liver
Put into a frying-pan some nice thin slices of ham or bacon, that have soaked all night, and fry them in their own fat. Have ready your calf’s liver, cut into slices not too thin, as that will render them hard. Take out the ham as soon as it is done, put it into a hot dish, and cover it closely. Lay the slices of liver into the gravy of the bacon that is left in the frying-pan, sprinkling it well with chopped parsley. It must be thoroughly done. Then dish with the bacon.
To those who like them, some onions will be thought an improvement to fried liver. First parboil the onions: then slice them, season them with a little salt and pepper, and fry them with the liver.
If lettuces are in season, quarter a fresh one, and lay it under the liver when you dish it, having previously removed the thickest part of the stalk. The liver of beef or sheep is not seen at good tables. It is very inferior to that of calf’s, being hard and coarse.