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Liver A La Creole

(Meats, Poultry, Etc.) - (The Suffrage Cook Book)







Take a fine calf liver. Skin well and cut in thick slices. Season with

salt and pepper. Fry in deep fat and drain.



Chop fine two tablespoons parsley. Melt two tablespoons butter, toss in

parsley and pour at once over liver and serve.







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