Fried Liver

Cut in thin slices and place on a platter, pour on boiling water and immediately pour it off (sealing the outside, taking away the unpleasant flavor and making it more palatable); have ready in the skillet on the stove, some hot lard or beef drippings, dredge the liver with flour nicely seasoned with pepper and salt, put in skillet, placing the tin cover on, fry slowly until both sides are dark brown.

Larded Liver

Lard a calf's liver with bacon or ham, season with salt and pepper, tie a cord around the liver to keep it in shape, put in a kettle with one quart of cold water, a quarter of a pound of bacon, one onion, chopped fine, and one teaspoonful of sweet marjoram; let simmer slowly for two hours, pour off gravy into gravy dish, and brown liver in kettle. Serve with the gravy.

Broiled Tripe

Drain, dredge in flour, broil on a greased gridiron for ten minutes; season with salt, pepper and butter, and serve on very hot dishes. In buying tripe, get the "honey-comb," as it is the best.

Fried Tripe

Dredge with flour, or dip in egg or cracker crumbs, fry in hot butter, or other fat, until a delicate brown on both sides, lay it on a dish, add vinegar to the gravy, and pour over the tripe (or the vinegar may be omitted, and the gravy added, or the tripe may be served without vinegar or gravy). Or make a batter by mixing gradually one cup of flour with one of sweet milk, then add an egg well beaten and a little salt; drain the tripe, dip in batter and fry in hot drippings or lard. Salt pork and pig's feet may be cooked by the same rule.

Soused Tripe

Cut the tripe into squares, and lay them in an earthen pot, and pour over them boiling vinegar, enough to cover, in which a blade of mace, a dozen whole cloves, and a stick of cinnamon has been boiled. It will be ready for use in twelve hours, and will keep for several weeks. Soused tripe may be either broiled, fried plain, or in butter.