It should not be cooked on furiously
hot coals, as it is very apt to scorch. Sprinkle in a little flour,
stir it, and pour in boiling water to make gravy, just as you would
for fried meat. Some think liver is better dipped in sifted Indian
meal before it is fried. It is good broiled and buttered like a steak.
It should be cut into slices about as thick as are cut for steaks.
The heart, liver, &c. of a pig is good fried; so is that of a lamb.
The latter is commonly called lamb-fry; and a dinner may be bought for
six or eight cents. Be sure and ask for the sweet-bread; for butchers
are extremely apt to reserve it for their own use; and therefore
lamb-fry is almost always sold without it. Fry five or six slices of
salt pork; after it is taken out, put in your lamb-fry while the fat
is hot. Do it thoroughly; but be careful the fire is not too furious,
as it is apt to scorch. Take a large handful of parsley, see that it
is washed clean, cut it up pretty fine; then pour a little boiling
water into the fat in which your dinner has been fried, and let the
parsley cook in it a minute or two; then take it out in a spoon, and
lay it over your slices of meat.
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