Wash well and wipe dry. Cover the bottom of your baking-pan with thin slices of salt pork, and these with a carrot minced small, also a sliced onion and turnip and a tablespoonful of chopped parsley. Lay the liver upon this ; dredge with salt and pepper; pour in two cups of boiling water; cover closely and cook two hours, for the last twenty minutes uncovered to brown.

Keep the liver hot in a covered platter, rub the gravy and vegetables through a colander, thicken, if necessary, boil up sharply, add the juice of half a lemon and a teaspoonful of tomato sauce, and pour over the liver.