Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Put sliced bacon into kettle, heat thoroughly and add whole liver. Put in
1 cupful of sour cream or sweet milk, 1 laurel leaf, 3 cloves, 3 slices of lemon, salt, pepper, onion, parsley, celery and carrots; cut fine about a teaspoonful of each. Also about 5 juniper berries (if you have them). Stew until done. Try with a fork; if blood does not ooze out, it is done. About half an hour before serving, add vinegar to taste. Thicken gravy with flour
and strain over liver. Cut liver in thin slices before serving.