Cut it into slices, put a little butter in the saute- or frying-pan, when melted, lay the liver in season with salt, pepper, a teaspoonful of chopped eschalot, parsley, and grated nutmeg, saute on a sharp fire, when rather brown on both sides dredge a tablespoonful of French vinegar, or a glass of wine, stir it well, and boil for a few minutes; dish the liver in crowns; if the sauce is too pale, add a little mushroom catsup or coloring, and it had better be too thin than too thick; taste if well seasoned, and serve: the above is for about two pounds of liver.

415. Calf's Liver, English Way

Cut the liver into thin slices, dip them in flour, and put in a saute or frying-pan in which some slices of bacon have been previously cooked, and have left sufficient fat in it; saute the liver until quite brown and rather crisp, when take out and place it upon a dish with the bacon, then dredge a spoonful of flour in the pan, or enough to absorb all the fat in it, then add a little broth or water so as to make it a thinnish sauce, season it, and add two spoonfuls of Harvey's sauce or mushroom catsup. If the above is nicely done, and the pieces cut the size of cutlets, it will make a nice entree for an ordinary dinner. It should be served immediately, and very hot.

416. Calfs Liver, Dry

The same may be served dry with the bacon, or with any sharp sauce.