Cut the liver in slices a quarter of an inch in thickness, sprinkle on them salt and pepper, place them on a gridiron, and set on a sharp fire; turn over only once, and serve rather underdone, with butter and chopped parsley, kneaded together and spread between the slices.
A few drops of lemon-juice may be added.
Another way.—When the liver is cut in slices, as above, put a piece of butter in a frying-pan on the fire, and when melted, lay the slices in; turn over only once, then serve, with salt, pepper, vinegar, and chopped parsley.
TAIL.
Cut the tail at the joint, so as to make as many pieces as there are joints; throw the pieces in boiling water for fifteen minutes, and drain them. When cold and dry, put them in a saucepan with a bay-leaf, two onions, with a clove stuck in each, two sprigs of parsley, and one of thyme, a clove of garlic, salt, pepper, half a wine-glass of white wine, and a few thin slices of salt pork; cover with broth or water, and set on a moderate fire for two hours. Dish the pieces, strain the sauce on them, and serve with a garniture of cabbage, or with any purée.
TRIPE.
How to clean and prepare.—Scrape and wash it well several times in boiling water, changing the water every time, then put in very cold water for about twelve hours, changing the water two or three times; place it in a pan, cover it with cold water; season with parsley, cives, onions, one or two cloves of garlic, cloves, salt, and pepper; boil gently five hours, take out and drain.
In case the water should boil away, add more.
You may save all the trouble of cleaning and preparing, by buying it ready prepared, as it is generally sold in cities.