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Calf's Liver and Tomatoes

Cut a calf's liver into pieces about half an inch thick and three inches long. Put a piece of butter into a pan; when boiling add two small onions and a tea-spoonful of parsley, both chopped very finely; dip each piece of liver in this and slightly cook. Take them out, egg and bread-crumb them, then plunge them into boiling fat, and fry a nice golden brown. Dish up with tomato sauce. THE SAUCE.--Scald four tomatoes and skin them; cut into thin slices, put into a saucepan with a little butter, salt, and cayenne, and cook till the tomatoes are quite tender.