For the following recipes either sheep's, lamb's, calf's, pig's or ox liver will do.

Ragout Of Liver

Wash and dry a liver, steam it till quite tender, then cut it in slices, add it to a rich brown sauce or gravy, stew it till thoroughly heated through; served garnished with slices of lemon and hard boiled eggs.

Fried Liver With Onions

Liver washed and wiped dry, cut in slices, seasoned with salt and pepper, rolled in flour, fried in bacon fat; served with sliced onions that have been fried, drained and lightly moistened with brown sauce.

Saute Of Liver

Thin slices of liver and bacon, the bacon fried not crisp, the liver seasoned with salt and pepper, rolled in flour and lightly fried in the bacon fat, then taken up and placed with the bacon in a sautoir; lightly fry then a little minced onion in the bacon fat, add flour, stir, moisten with stock, boil up, skim, pour it to the liver and bacon, simmer till done; served sprinkled with chopped parsley, garnished with croutons.

Liver And Salt Pork

Same as the preceding, substituting salt pork for the bacon.

Liver Pudding

Liver and bacon cut in squares, stewed in brown gravy, seasoned with salt and pepper, then filled into pudding molds lined with paste, covered, cloth tied over, boiled or steamed for an hour and a half; serve.

Curried Liver With Forcemeat

Equal quantities of udder and liver minced, then pounded and rubbed through a sieve, seasoned with salt, pepper, sweet herbs and a little sifted breadcrumbs, add an egg or two; when thoroughly mixed, form into balls, rolled into sifted breadcrumbs, fried brown, then simmered in curry sauce till done through; served with the sauce and garnished with slices of broiled liver dipped in Maitre d'Hotel sauce.