Slice half a pound of liver, sprinkle well with flour, and fry with one ounce of butter and a thinly sliced onion. Next pound it thoroughly, reduce three slices of stale bread to crumbs, and place the whole in three pints of brown stock with a little pepper and salt. After boiling twenty minutes pass the whole through a sieve, add the beaten yolk of one egg and a little chopped parsley, and serve at once.