Sautéed Calf’s Liver

Calf’s liver is ruinously expensive, but it is good. Ox liver is less expensive, but there is no comparison between them. The one remains tender after cooking – the other becomes tough. The latter must, therefore, be cooked for a very short time. Choose whichever you please.

Take two slices of liver each weighing four and a half ounces. Do not have them cut too thin. Liver should remain