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Mutton Liver, Loraine

Cut a very fresh mutton liver in twelve slices and evenly season all around with a teaspoon salt and half teaspoon white pepper. Thoroughly heat one and a half tablespoons melted butter in frying pan, add the liver, and briskly fry three minutes on each side. Remove and keep on a plate. Add one each finely minced onion, green pepper and bean of garlic to the pan and gently brown for eight minutes, occasionally stirring meanwhile. Add three tablespoons flour, stir well, and brown three minutes more. Pour in two gills pure tomato juice, a half gill white wine, a half gill water, three saltspoons salt, a half saltspoon cayenne pepper and a half teaspoon chopped parsley. Continually mix with wooden spoon until it comes to a boil, then add the mutton liver, cover pan, and set in oven forty-five minutes. Remove, dress on a hot dish and serve.