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Fried Lambs' Liver

Wash thoroughly some lambs' liver, cut it into slices, and rub them well on both sides with pepper, salt and flour. Place a large lump of fat in a fryingpan and make it hot. Dip the fillets into beaten eggs, plunge them into the fat, and fry them. Drain the slices of liver, dust a little salt over, and put them on a hot dish on which has been laid a folded napkin, garnish with quarters of lemon, and serve.