Wash one large calf’s liver in water, soak it for 4 hours in milk, and rinse it in water. Remove the outer membrane and slice it crosswise, each slice as thick as a finger. Pound the slices lightly with a wooden pestle and strew with a little salt, pepper, allspice, and cloves, all ground. Dredge each slice in flour on all sides and sauté in a skillet with butter so that the blood still runs when pierced with a fork. Transfer the pieces to a stewpan and cover with the following sauce: sauté ½ finely chopped onion in butter, add 1 spoon flour, and fry lightly. Add 1 glass bouillon, ½ glass wine, 2–3 pieces of sugar, 1½ lots dry bouillon, and 1 spoon lemon juice. Bring all this to a boil, stirring, then strain the sauce over the liver arranged in the stewpan. Set the pan over a low fire and bring to a boil two or three times. Serve with potatoes, cucumbers, and a salad made of shredded fresh cabbage and sauerkraut.