Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Fried Calf’s Liver

Cut three onions in pieces; sauté in four tablespoons butter; cover with one cup white stock; add one half teaspoon salt, one teaspoon chopped parsley, one teaspoon lemon juice. Cook one half hour.

Cut liver in one half inch slices; sauté in four tablespoons butter; add sauce; cook five minutes.

Serve; garnish with parsley and slices of lemon.