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Veal--Calf's Liver, Fried

Take two pounds of calf's liver. Cut it into slices, and soak these in water for half an hour. Dry them in a soft cloth, and dip them into flour. Fry them with a little fat, and turn them about that they may be equally cooked. When they are lightly browned, sprinkle over them a savoury powder made with equal quantities of chopped parsley and finely-shredded young onions, and a little pepper and salt. Pour a little stock over the liver, let it simmer a few minutes, add the strained juice of a lemon, and serve the liver on a hot dish with the gravy poured over it. If liked, this dish may be enriched by adding a pinch of thyme, a bay-leaf, and a glassful of light wine to the stock. Fried bacon may then be served with it. Time, from ten to fifteen minutes to dress the liver. Probable cost of calf's liver, 10d. per pound. Sufficient for four or five persons. (See also BACON AND CALF'S LIVER.)