Cut one pound of calves' liver (which has been previously washed and dried) into rather thick slices, flour them, season with salt and pepper, and put them into a frying-pan (or shallow stew-pan will answer the purpose) containing three ounces of hot beef dripping and let it cook gently, turning it constantly until it is done. Place the liver on a hot dish with some fried tomatoes, and pour some thick brown sauce round the dish, which should be made as follows: - Stir a large tablespoonful of flour quickly into the dripping which is left in the pan and when it is smoothly mixed add gradually a quarter of a pint of brown stock and a dessertspoonful of tomato catsup; let the sauce boil up, season it with pepper, cayenne and salt and strain it into the dish.