(Recipe #80, page 95)
Cut the liver of a newly slaughtered calf into slices half the thickness of a finger, removing any membrane and veins. Dip in eggs, nutmeg, and a little salt, bread with zwieback crumbs or dredge with flour, and fry uncovered lightly and quickly in plenty of butter until the interior is quite tender and the outside crisp. Frying too long makes the liver dry and hard.
Translated by David Green.