Liver Soup. Time—2 hours.
1 quart pot-liquor, 6 oz. liver, 1 egg, 3 oz. dripping, 2 tablespoonfuls flour, half small roll; pepper and salt to taste.
Brown the flour in the dripping; add the liver cut in small pieces, the egg and bread, and let all brown in the pan until thoroughly done a good dark colour. Pound it, and return to the saucepan with the pepper, salt, and pot-liquor, to simmer about 1 hour.