|Calf liver||1 1⁄2 Pound (Unsliced)|
|Celery rib with leaves||3 , cut into 2 inch pieces|
|Dehydrated onion flakes||1 Tablespoon|
|Black peppercorns||6 , crushed|
Place liver, celery, parsley, onion flakes, peppercorns, salt, and bay leaf in a 4-quart saucepan.
Add enough water to barely cover meat.
Bring to a boil; cover and reduce heat; simmer about 45 minutes or until liver is no longer pink in center when slashed.
Remove from liquid and serve hot, or cool in liquid, cover, and refrigerate.
Remove from liquid and serve cold.