How To Corn A Beef's Liver

Make a brine from two gallons of water, three-quarters of a pound of brown sugar, a half-ounce of saltpetre, and salt until the brine will float an egg. Pour it into a stone or earthen vessel. Wash and wipe a perfectly healthy beef's liver, put it into this brine, and allow it to remain for one week; then take it out and hang it to dry in a cool place. When dry, chip and frizzle the same as dried beef. This is the nicest way of using beef's liver.

Fried Beef's Liver

Cut the liver into slices about a quarter of an inch in thickness, pour boiling water over them; let stand five minutes, then wipe them, sprinkle with salt, pepper, and flour. Put three or four slices of fat bacon in a frying-pan and try out all the fat; then put in the liver; fry on one side, then turn and fry on the other. Do not cook it long (about two minutes) or it will be hard, dry, and indigestible. When done, spread lightly with butter, and serve.

It is also very nice served with maitre d'hotel butter.