Wash the liver and dry with a soft cloth; lard it with strips of fat salt pork, half an inch apart, and lay upon a bed of vegetables - a carrot cut into dice, a parboiled young turnip, also cut up; a cupful of green peas, or of lima beans; a chopped onion and a tablespoonful of minced parsley. Dust with paprica, cover with boiling water, or weak stock; fit on a close lid and cook one hour before adding three sliced tomatoes. Cook about forty minutes longer; dish the liver, lay the drained vegetables close about it and keep hot over boiling water while you strain the gravy left in the pan and thicken it with browned flour. Boil up sharply, add the juice of half a lemon, pour part of it over the liver, and the rest into a boat.

Carve the liver horizontally and serve some of the vegetables with each portion. Should there be any of the liver left, put a plate upon it, and a weight on this, and press to be eaten cold.

Sheep's liver or lamb's liver is quite as good as calf's liver, and far cheaper.