It takes only from ten to twelve minutes for the whole process.
_The same, in the Oven._--Put two ounces of butter in a frying-pan on a sharp fire; when hot, put the liver in (after having been boiled as directed above, and after having cut it in pieces); fry it five minutes, turning over once only; then take from the fire, salt both sides of the slices, place them on a warm dish, putting on each slice a little butter kneaded with chopped parsley, salt, and pepper; put two or three minutes in a warm oven, take off, sprinkle on the whole the juice of half a lemon, and serve in the dish in which it has cooked.
_The same, stewed._--Boil the liver as directed above, and when drained and cold, lard it well. Have butter in a frying-pan on a brisk fire; when hot, put the liver in for about five minutes, turning it over on every side. Have in a stewpan four ounces of bacon cut in dice; set it on a good fire, and when hot, lay the liver in; then add a glass of warm broth, same of white wine, a bay-leaf, a sprig of thyme, two of parsley, a clove of garlic, two cloves, and a small carrot cut in two; cover the stewpan, subdue the fire, and let simmer three hours; stir now and then, place the liver on a dish, strain the sauce on it, and serve.
Put the pluck in cold water for twelve hours in winter and four in summer; change the water once, drain, and throw it in boiling water for ten or fifteen minutes; take off and throw in cold water to cool, and drain it. Cut the pluck in pieces, and cook it like calf's head, and serve with the same sauce.
Take two tails, cut each in two, throw them in boiling water for three minutes, and drain. Cut a cabbage in two, trim off the stump, throw the two halves in boiling water, with a little salt, for fifteen minutes, and drain it. Put in a tureen the tails, cabbage, six ounces of lean bacon, two sprigs of parsley chopped fine, same quantity of green onions, two cloves, a little piece of nutmeg, a clove of garlic, salt, and pepper; cover the whole with half broth and half water, and boil gently till cooked. Then take off cloves, nutmeg, and garlic, turn the remainder on a dish, and serve.
Prepare, cook, and serve a calf's tongue, in the same and every way like a fresh beef's tongue. The only difference is, that, being smaller, it is seldom decorated.