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Calf's Liver à La Madrid

1/2 lbs. calf's liver I 3 heaping tablespoonfuls (3 ozs.) butter 2 chopped onions 1/2 pint (I cup) stock 3 egg yolks I teaspoonful lemon juice Salt and pepper I heaping tablespoonful (I Some toast points oz.) flour Melt the butter in a casserole; cut the liver in thin slices and fry it in the butter for three minutes; take out the liver, add the onions to the butter, fry till a nice brown color; then sprinkle in the flour, add the stock, and bring to the boil; then add the liver, cover and simmer for thirty minutes, stir in the yolks of eggs and the lemon juice, season nicely with salt and pepper.

Place the toast points on the top and serve in the casserole.