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Calf's Liver

Those who are addicted to the eating of liver will appreciate that of the calf above all others. It should be cut into slices a half inch or so thick, and well washed, dried and floured before using. The flesh is close and dry when cooked, and therefore requires some qualifying material to be served with it, such as bacon.

Liver and Bacon in Paper Cases Boil some calf's liver until tender and cut it into slices. Open a sheet of common note paper, and place on one-half of it a nicely trimmed rasher of bacon; have well mixed half an ounce of sifted breadcrumbs, and about one saltspoonful each of pepper, sifted herbs, chopped parsley, salt, and very finely-chopped onion; sprinkle nearly one teaspoonful of this seasoning over the rasher of bacon, lay it on a slice of the liver, sprinkle this also with about a teaspoonful of the seasoning, lay on top another nicely-trimmed thin rasher, fold the other half of the paper over, turn up the edges of the paper at the three open sides, and fry for quarter of an hour, turning once. Serve while it is very hot.