Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

Calves' or Lambs' Liver Fried.

Slice the liver thin, and season with salt and pepper. Beat an egg with a spoonful of milk or cream. Coat the slices with this, and dry in fine cracker dust. Fry in two parts lard and one of butter until a light brown. If fried too much the liver will be hard and tasteless. Salt pork fried brown is very nice with liver, and the fat from the pork will be found excellent to fry the liver in.