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Lamb, Liver of, to Fry

Soak the liver in cold water for half an hour. Cut it into thin slices, and boil these for ten minutes. Place them in a dry cloth to drain off the water, strew a little pepper on them, dredge flour over them, and fry in hot fat until they are brightly browned. If the flavour is liked, an onion finely minced may be fried with them, or a few rashers of bacon. Garnish with parsley, and send good brown gravy to table with the meat. Time, ten minutes to boil, eight minutes to fry. Probable cost, 8d. per pound. Sufficient, one pound for two or three persons.