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Broiled Lambs' Liver

Cut the liver into rather thin slices, and allow them to macerate in oil and chopped parsley for half an hour. Drain the slices, sprinkle over salt and pepper, roll them in grated breadcrumbs, lay them on a gridiron, and broil over a clear fire. Put six ounces of butter into a saucepan to melt, and mix with it the juice of a lemon, one tablespoonful of chopped parsley, and season with salt and pepper. When the slices of liver are cooked, lay them on a hot dish, pour the butter over, and serve.