FRIED CALVES' LIVER.
77. Cut the liver in thin slices and lay them in salt and water for several hours, to draw out all the blood. Then season them with pepper and salt, and fry them in hot lard. When they are done, thicken the gravy with a little flour, and add a little water. Let it boil once, pour it over the liver, and serve it.
It should be fried slowly, or it will be brown on the outside before it is done through. Some prefer the liver fried without any gravy made for it. In that case, lay the slices on the dish and serve.
It may be broiled and buttered.