Prepare liver as for broiling; cut in small pieces and saute about two minutes in hot fat. Put the pieces in a saucepan with a little water, half a lemon sliced, a pinch each of cinnamon, nutmeg and cloves, and stew gently for twenty minutes. Thicken the juice a little and serve.

Stuffed Calf's Liver

1 calf's liver

2 cups thin brown sauce

1/2 pound chopped cold ham

1/2 cup stale bread crumbs

1/2 small onion chopped

1 tablespoon chopped parsley

Salt and pepper

Make a dressing of the ham, bread crumbs, onion and parsley, seasoning well and moistening with a little brown sauce. Pour boiling water on the liver; let stand five minutes; then make a deep cut the entire length of the liver, beginning at the thick end. Fill the pouch; skewer the liver; lard it and put it in a baking pan with the brown sauce. Bake one hour and a quarter, basting frequently.