Soak liver in cold water, remove muscle or veins, pour boiling water over it and let stand five minutes. Drain and skewer into shape. Lay thin strips of salt pork over the top. Fry a small onion in a tablespoonful pork fat, season with salt, pepper and poultry seasoning and pour in one cup of boiling water. Place liver in dish that can be covered tightly, pour seasoning over, and add enough more boiling water to half fill the dish; cover and bake until tender. Once in fifteen minutes uncover and baste, unless the dish and cover fit so closely as to prevent evaporation of the liquid. Thicken the liquid when done with flour and pour over meat. Garnish with lemon and parsley.

NOTE: The Pegler House is a notable historic society listing.