Cut the liver into thin slices. Season it with pepper, salt,
chopped sweet herbs, and parsley. Dredge it with flour, and fry it
brown in lard or dripping. See that it is thoroughly done before
you send it to table. Serve it up with its own gravy.
Some slices of cold boiled ham fried with it will be found an
improvement.
You may dress a calf's heart in the same manner.