Cut the liver into slices one half inch thick; lay them in boiling water for a few minutes, then dry and cover them with flour and a little pepper and salt. Lay in a hot frying-pan very thin slices of bacon. When tried out enough for the bacon to be crisp, remove it and put the slices of liver in the same frying pan. Cook until thoroughly done, but not dried. Remove the liver, and to the fat in the pan add a spoonful of flour; when the flour is brown, add enough water slowly to make a thick sauce. Pour the sauce over the liver, and place the bacon around it. Liver is generally cut thin, but it will be found much better when cut a half inch or more thick. The bacon should be cut thin, and cooked quickly; the liver cut thick, and cooked slowly.
Slice the liver. Let it soak in hot water a few minutes to draw out the blood. Dry it, rub it with butter, and broil five to eight minutes, turning it constantly. It should not be cooked until dry. When done, spread it with butter, and serve at once.
Use a calf's or lamb's liver.
Lard it in two or three rows. Cut into dice one carrot, one turnip, one onion, a stalk of celery, and the bits left from the lardoons of salt pork; put them in a baking pan, and on this bed of vegetables place the larded liver. Add two cupfuls of stock or hot water, and a bouquet of one sprig of parsley, one bay-leaf, and two cloves. Cover with another pan, and cook in moderate oven for two hours; baste occasionally. Serve with the vegetables from the pan, on the same dish, placed around the liver. Pour over the liver a sauce made as follows: Put in a saucepan one tablespoonful of butter; when melted, add one tablespoonful of flour, and stir until browned; then add slowly the strained liquor from the pan. If there is not enough to make one cupful, add water to make that quantity. Season with salt and pepper, and add, if convenient, one tablespoonful each of Worcestershire sauce and mushroom catsup.
Beef, calf or lamb kidneys may be used. Be sure they are very fresh. Remove the fat and white center, then soak them for one hour in salted water. Cut them in slices one half inch thick, cover the slices with flour, and saut6 them for five minutes in one tablespoonful of butter. Add to the frying-pan one thin slice of onion and one half cupful of water, and simmer for ten minutes, not longer. The kidneys will be tough and hard if cooked too long. Just before serving, add one quarter cupful of sherry; salt and pepper to taste. One tablespoon of Worcestershire sauce may be used instead of the sherry.
Soak the tripe for several hours, then scrape it thoroughly clean, put it in salted water, and simmer it for three or four hours, until it is like jelly. Drain off the water, and put the tripe aside until ready to use. Put a tablespoonful of butter in a saucepan; when hot add a tablespoonful of flour, and cook for a few minutes, but do not brown. Then add slowly one cupful of milk, and stir until smooth. Add a half teaspoonful of salt, a dash of pepper, and a half teaspoonful of onion juice; then add one cupful of the boiled tripe. Stir until the tripe is heated, and serve immediately.