(Recipe #79, pages 94 – 95)
Wash the fresh liver, remove its membrane and sinews, cut it into finger-length slices, optionally sprinkle it with some pepper and a very little salt, dredge it in flour, and fry it carefully for about 10 minutes in heated butter and fat or butter and pork fat, turning once. Frying too long will make the liver dry; it is done as soon a no blood emerges when pierced with a fork. Rapidly pour 2 cups of cold water into the pan, cover it quickly, let it stew for a few minutes, and serve it at once in its gravy.
A few fresh crushed juniper berries may be added to the hot butter; they impart a pleasant flavor to the liver.
Translated by David Green.