1 pound of liver sliced half an inch thick
1 tablespoon lemon juice or wine vinegar
1 a tablespoon of tomato catsup or a teaspoon of Worcestershire sauce
a little finely minced parsley
Pour boiling water over liver and let it parboil–barely simmer–for five to ten minutes.
Pour off the water and dry the slices on a napkin; dust both sides with salt and pepper.
Put 2 spoonfuls of butter in a frying-pan, and when hot lay the liver in and cook quickly until both sides are nicely browned.
Liver must not be cooked until hard and dry or burned, but it needs to be cooked all through. As soon as done remove the liver to a warm platter, to keep hot.
Into the pan put another spoonful of butter and a small, finely chopped onion. Let it cook for five or six minutes, stirring until a light-brown color.
In a small bowl mix lemon juice or wine vinegar, catsup or Worcestershire sauce, and the finely minced parsley. Put a spoonful of this sauce on top of each slice of liver.