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Mutton Liver, Minute

Procure twelve thin slices fresh mutton liver, place on a plate, season with a teaspoon salt and half teaspoon pepper, lightly moisten with cold milk, then roll in flour. Heat two tablespoons good leaf lard in a frying pan, arrange in the livers one beside another and briskly cook for one and a half minutes on each side. Dress on a dish, squeeze the juice of half a sound lemon and sprinkle a half teaspoon finely chopped parsley over. Remove all the fat from pan, add half ounce butter, shuffle on fire until a light brown, pour it over livers and serve.

BEETROOT BROTH WITH CREAM Prepare a beetroot broth, adding a gill thick cream, heat for two minutes, divide in six cups and serve.