Butter or dripping for frying.
½ cup good gravy.
Dredge the sliced liver with flour, and fry to a light-brown, quickly, and turning often. Mince the onions and parsley, and heat them in the gravy in a saucepan; put in the fried liver, let all stew together gently for ten minutes, when pour in the wine, and as soon as this is hot, serve—the liver piled neatly and the gravy poured over it.
Calf’s Liver à la mode.
1 fine liver, as fresh as you can get it.
½ pound fat salt pork, cut into lardoons.
3 table-spoonfuls of butter.
1 table-spoonful Worcestershire or Harvey’s sauce.