Lemony Calf Liver
|Calf liver||1 1⁄2 Pound|
|Vegetable oil||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Finely chopped fresh parsley||1 Teaspoon|
|Freshly ground black pepper||To Taste|
Dry liver with a paper towel, season with salt and pepper.
Place in a flameproof casserole and broil, 4 inches from source of heat, turning once, until done.
Brush with oil and lemon juice.
Place under broiler for 1 minute; sprinkle with parsley and serve.