BAKED CALF’S LIVER
Dust with flour two pounds of liver; leave liver whole. Lay in a deep pan, season with pepper, salt, and chopped onion. Lay across the top several slices of bacon, add two cups of tomatoes juice, with which baste the liver while it is baking. Bake in a moderate oven until liver is tender enough to pierce with a fork. Before serving squeeze the juice of a lemon over the whole.
Mrs. H. Lang