Cut a liver into dice and throw them into cold water to lie there ten minutes. Heat two tablespoonfuls of butter in a saucepan and fry in it half an onion sliced thin. Take out the onion, dry the liver dice between two soft cloths, pepper and salt them and dredge with flour before frying them in the butter to a light brown. Pour upon them then a cupful of stock, of consomme, or of boiling water ; cover closely and simmer half an hour; take up the pieces of liver and keep hot on a platter ; thicken the gravy with browned flour, season with salt, parsley, a teaspoon-ful of tomato catsup and the juice of half a lemon. Boil up, add a glass of sherry and pour over the liver.

Half a can of champignons improves this dish.