Liver. Time—½ hour.
½ lb. liver, 1 gill water, 2 tablespoonfuls flour, 2 oz. dripping; pepper and salt to taste.
Cut the liver into slices about one-third of an inch thick. Dip each piece into one tablespoonful flour mixed with pepper and salt, and fry in hot fat. Take out the liver, put it on a hot dish. Mix one tablespoonful flour carefully with the water in a separate basin. Add this gradually to the contents of the frying-pan; let it boil and thicken. Pour it over the liver and serve.