714 Stewed calf’s liver in sauce

• 1 large or 2 small calf’s livers
• milk
• salt
• 3

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 eac