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Calf's Liver, Lyonnaise

Procure six four-ounce slices calf's liver and season all over with a teaspoon salt and half teaspoon pepper. Heat thoroughly two tablespoons leaf lard in a sautoire, add liver and briskly cook on open fire for two minute on each side. Take up liver, place on a plate, add to pan two sliced onions and fry until a light brown, adding a tablespoon flour. Stir well while heating for two minutes, then pour in a gill white broth, two tablespoons vinegar, mix well, and let boil for ten minutes. Add the liver with a half teaspoon freshly chopped parsley, three saltspoons salt and two saltspoons pepper. Mix well, cover pan and let cook for ten minutes, remove, dress liver on a hot dish, pour all contents of pan over and serve.