To prepare the liver for the table, parboil first, then remove the scum that rises to the top of the water. After half an hour parboiling, the liver may be removed and sliced thin. Then fry it in bacon drippings until thoroughly done.

Another way of preparing liver is cutting it into quarter inch slices and soaking these for an hour in cold water. Then rinse well in warm water, wipe dry, and roll each piece in flour seasoned with salt and pepper. Fry the pieces in bacon drippings. When the liver is nearly done, bacon may be fried in the same pan, and you'll have a delicious platter of liver and bacon. For an added touch, put slices of raw onion on the platter.