Cut the liver into slices half an inch thick and let stand in boiling water for five minutes. Drain, wipe and remove all skin, veins and membranes. Sprinkle with salt and pepper; place in a greased wire broiler and broil from five to eight minutes. Remove to a hot platter; spread with butter and sprinkle with pepper and salt.

Liver And Bacon

Prepare as for broiled liver; sprinkle with salt and pepper and dredge with flour. Cook the bacon until crisp and brown; remove it and fry the liver slowly in the fat. Cook until thoroughly done but not dried, and make a brown sauce, using the fat in the pan. Serve with the bacon.