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Braised Lamb's Liver

There are many who may not know that a lamb's liver is quite as delicate as one from a calf while it has the additional merit of being less expensive. For braising arrange it in a small deep pan or in a casserole, on a bed of vegetablessliced onions, carrots and turnips-add a bouquet of herbs (parsley, savory and thyme) and about I pint of stock sauce or water. Stewed tomatoes may be added and I teaspoonful of chopped green pepper. Bake in a moderate oven for from two to three hours keeping the dish closely covered.