2 pounds liver, cut into strips more than half an inch thick, and as long as your linger.

2 young onions, minced. 1 glass wine.

Pepper, salt and parsley.

Butter or dripping for frying.

1/2 cup good gravy.

Dredge the sliced liver with flour, and fry to a light-brown, quickly, and turning often. Mince the onions and parsley, and heat them in the gravy in a saucepan; put in the fried liver, let all stew together gently for ten minutes, when pour in the wine, and as soon as this is hot, serve - the liver piled neatly and the gravy poured over it.