One pound of liver, sliced thin; two tablespoonfuls of butter; one teaspoonful of minced onion; one tablespoonful of catsup, and two of sherry. Salt, paprica, and flour.

Heat the butter in a frying-pan, and fry the onion in it. Pepper and salt the liver and roll in flour. Lay in the butter and cook to a light brown, turning often. Transfer to a hot dish, stir into the butter in the frying-pan the catsup and wine. Boil up once, and pour over the liver.