Curry of Calf's Liver.

Cut three slices of raw calf's liver into inch pieces, scald and dry in a napkin. Put into a frying-pan two tablespoonfuls of Antonini Olive Oil; when hot add a chopped onion; when this browns slightly add the pieces of meat, a heaping teaspoonful of J. P. Smith's Curry Powder, and a tablespoonful of Maggi Bouillon; cover five minutes, then add half a pint of hot water; cook ten minutes longer. Arrange round the border of a hot platter a layer of mashed potatoes, place it where the top of the potato will brown slightly, then put the curried liver in the centre of the dish and serve.