Slice the liver and lay in cold water for half an hour to draw out the blood. Wipe perfectly dry, salt and pepper and flour well. Fry slices of thin, fat bacon clear ; take them out and cook in the same fat a sliced onion. Strain the fat, return to the pan, and when it hisses lay in the floured slices of liver and fry to a good brown.

It should be better known that pigs' livers, as well as those of lambs and even young mutton, are nearly as good when well-cooked as calf's liver, and cost much less.

Any of the recipes that deal with calf s liver may be applied to those just mentioned.