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No 120 Frittura of Liver and Brains

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)

Ingredients: Calf's liver and brains (or lamb's or pig's fry),
butter, ham, flour, puff pastry.
Cut up half a pound of liver in small slices, flour and fry them in
butter or dripping, together with a calf's or pig's or sheep's
brain, previously scalded and also cut up. Serve with bits of
fried ham and little diamond-shaped pieces of puff pastry.

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