1 lb beef or pork liver
1 large English cucumber
2 tbsp mayonnaise
1 tbsp ketchup
1 tsp mustard
.25 gallon milk
Salt on taste
1 cup flour
1 cup bread crumbs
Defrost liver, remove all the membranes, and cut before or after defrosting into same-size squares with about 1 inch sides.
Put them in milk, and soak for 30 minutes.
Mix mayo, ketchup, mustard, egg, and salt.
Roll every piece of liver with flour, then with the mixture, then with the bread crumbs.
Fry with vegetable oil on low heating, until it becomes golden colored.
Cut the English cucumber into 0.5-inch rings.
Wrap every liver piece with a cucumber ring, stick a toothpick in to keep them together, and serve warm on a flat dish covered with green leaves and cucumber pieces.