Broiled Calf's Liver Recipe

Instructions

1. Letting liver stand for half an hour in salted water, after slicing it thin, will draw out the blood.
2. Parboiling in salted water before broiling will make it more delicate and tender.
3. Drain off the water, wipe the slices, brush it with butter, and broil quickly on both sides.
4. Or dip the slices in beaten egg and in fine bread crumbs, and pan-broil or saute in butter.
5. When nicely browned and tender, remove to a hot platter, pour into the pan a half cup of cream, and as soon as it boils add a half cup of strained stewed tomato or 3 tablespoons of tomato catsup and salt and pepper to taste.
6. Stir briskly and pour the sauce around the liver.f