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Pig's Liver, Fried

Soak the liver of a freshly-killed pig, and cut it into slices less than half an inch thick. Sprinkle a little pepper and salt over these, and fry them in hot fat until they are brightly browned on both sides. Take them up, put them on a hot dish, and mix a tea-spoonful of flour smoothly with the butter in which they were fried. Moisten with two table-spoonfuls of boiling stock or water and two table-spoonfuls of claret. Stir the gravy over the fire until it is on the point of boiling, add pepper and salt, if required; pour the sauce over the liver and serve very hot. If liked, one or two sliced onions may be fried with the liver. Time to fry the liver, a quarter of an hour. Probable cost, 1s. 2d. Sufficient for two or three persons.