Recipe: Fried Beef Liver

Cut it in rather thin slices, say a quarter of an inch thick; pour over it boiling water, which closes the pores of the meat, makes it impervious to the fat, and at the same time seals up the rich juice of the meat. It may be rolled in flour or bread crumbs, seasoned with salt and pepper, dipped in egg and fried in hot fat mixed with one-third butter.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)