Cut the liver in thin slices, cover with olive oil, and soak half an hour. Drain, season with salt and pepper, dip in crumbs, and broil. Finish as for [Broiled Kidneys].
CALF’S LIVER AND BACON
Cook the bacon first, skim out, and put the slices of liver, dredged with flour and seasoned with salt, into the hot fat. Cook very quickly.
LIVER À LA CRÊME
Parboil calf’s liver, drain, wipe, and cut into dice or chop coarsely. Reheat in a cream sauce, seasoning with salt and pepper. Minced parsley, lemon-juice, or finely cut capers may be added to the sauce. Serve on toast. Cold cooked liver may be used in this way.
LIVER HASH
Equal parts of cold cooked liver and cold potatoes, cut fine. Reheat in a frying-pan, adding butter and boiling water as necessary. Almost any cold cooked meat may be used in this way.
BAKED HASH
Butter a shallow baking-dish, pile in the hash loosely, smooth the top, dot with butter, and bake until brown and crisp. Turn out on a platter or serve in the dish, a fresh napkin or a paper frill being arranged around the dish.