415. Calf’s Liver, English way.—Cut the liver into thin slices, dip them in flour, and put in a sauté or frying-pan in which some slices of bacon have been previously cooked, and have left sufficient fat in it; sauté the liver until quite brown and rather crisp, when take out and place it upon a dish with the bacon, then dredge a spoonful of flour in the pan, or enough to absorb all the fat in it, then add a little broth or water so as to make it a thinnish sauce, season it, and add two spoonfuls of Harvey’s sauce or mushroom catsup. If the above is nicely done, and the pieces cut the size of cutlets, it will make a nice entrée for an ordinary dinner. It should be served immediately, and very hot.