Cut it into large dice; put two ounces of fat or dripping into frying-pan, cut up a quarter of a pound of bacon into small dice, fry them for five minutes, and then shake over a teaspoonful of flour, put in the liver, with one teaspoonful of salt, half ditto of pepper, fry it for five minutes, add a gill of water, keep stirring, and put it into pan, with a pound of turnips cut in small dice, four onions cut in four, and half a pint of boiling water; put into a slow oven for fifty minutes, and then serve with toasted sippets round the dish. A bunch of herbs, No. 460, may be added.

Veal, sheeps’, lambs’, and ox liver, and kidneys, may all be done the same way; less time for lamb and more for ox; any other vegetables may be used, and particularly mushrooms.