If you are thinking to have liver, then my advice to you is to get if
possible only that of a calf. To buy that of an older "beef critter"
is so often a waste of time and money that it's just as well to forego
buying it altogether--it is so apt to have too much flavor, so to
speak, or be tough or stringy, and wholly unsatisfactory. But get a
calf's liver, and something of a treat is in store for you, whether
you fry it with bacon or prepare it in this way: Cut up finely three
or four good-sized white onions and fry them in butter till of a
golden brown. Drain the butter off and cover the onions with white
stock; let cook for half an hour, then moisten with more stock and
season with pepper, salt, chopped parsley, and just a suspicion of
lemon juice. Fry the slices of liver, which should not be over half an
inch in thickness, in enough butter to keep them from hardening; drain
off the butter and add the above sauce; let it boil up once, then
serve, and garnish with slices of lemon. Perhaps this is a bit heavy
for a breakfast dish--to my mind it is decidedly so--while for
luncheon, where one is having a salad of watercress, or for an entrée
at dinner it seems to be quite in its rightful place.
If the liver is to be served for breakfast, then it is a good idea to
roll the slices in a little flour, sprinkle melted butter over them
and broil over the coals, squeezing just enough lemon juice and
sprinkling just enough chopped parsley over them to make them grateful
to the taste and eye when served.