Cut the liver in slices a quarter of an inch in thickness, sprinkle on
them salt and pepper, place them on a gridiron, and set on a sharp
fire; turn over only once, and serve rather underdone, with butter and
chopped parsley, kneaded together and spread between the slices.
A few drops of lemon-juice may be added.
_Another way._--When the liver is cut in slices, as above, put a piece
of butter in a frying-pan on the fire, and when melted, lay the slices
in; turn over only once, then serve, with salt, pepper, vinegar, and
chopped parsley.