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Curried Calf's Liver

Cut two pounds of liver into small thin pieces. Fry two small sliced onions in a little butter, put in the pieces of liver and fry them, adding more butter as required. Mix two tablespoonfuls of curry powder with four tablespoonfuls of flour, stir it in with the liver, sprinkle salt, pepper and a little cayenne over, then stir all over the fire for two or three minutes, adding slowly one and one-half breakfast cupfuls of stock. Boil and turn all on to a hot dish, garnish with croutons of fried bread, and serve. Calf's Liver, French Style Select a sound white liver, cut it into slices and place them in a saucepan with two thin slices of fat bacon, one teaspoonful of chopped parsley, one finely chopped shallot, a small lump of butter, and pepper and salt to taste. Put on the lid and keep the saucepan close to a moderate fire in order that the liver may cook without simmering. When thoroughly done, which will take about an hour and a half, put it on a hot dish and keep it warm. Boil the gravy and bacon together, pour it over the liver, and serve at once. Calf's Liver, Milanese Style Cut a large, white liver into thin slices, pound these slightly, sprinkle over a little salt and mixed spices, dredge with flour, and dip in beaten eggs. Place some lard in a fryingpan, and when boiling plunge the slices of liver in. Fry them till well browned, and sprinkle a little salt over; arrange on a hot dish, and garnish with lemons cut in quarters, and serve.