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This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Fried calf liver in tree oil, Italian style. Poach the calf's liver, make sum thin cuts, add some salt, black pepper and make salty pancakes out of eggs. Whip some eggs in flour, add some wine, add some sorrel, and the tree oil should be hot, mix the liver with the salty pancake then put it on the oil. Fry it once you're about to serve it, it's not good otherwise. Some people fry it raw, but you have to cook it anyways, and when it's in a plate, add some black pepper.