Calf's Liver aux Fines Herbes & Sauce Piquante

Ingredients

• A calf's liver
• flour
• a bunch of savoury herbs, including parsley, when liked
• 2 minced shalots
• 1 teaspoonful flour
• 1 tablespoonful vinegar
• 1 tablespoonful lemon-juice
• pepper and salt to taste
• 1/4 pint water

Instructions

1. Procure a calf's liver as white as possible, and cut it into slices of a good and equal shape.
2. Dip them in flour, and fry them of a good colour in a little butter.
3. When they are done, put them on a dish, which keep hot before the fire.
4. Mince the herbs very fine, put them in the frying-pan with a little more butter;
5. add the remaining ingredients, simmer gently until the herbs are done, and pour over the liver.