| Liver & Onions |
| Ingredients: |
| Quantity: Serves 2 to 4 |
1) 1 - 1lb pkg of Baby Beef Liver (Is best) if you can get it.
Which is also called veal liver. If not Adult, But Thin
sliced, Fresh & not frozen (Red not Black). For either one.
2) 1- Cup Flour
3) 1 large Bermuda Oinion
Which is also called veal liver. If not Adult, But Thin
sliced, Fresh & not frozen (Red not Black). For either one.
2) 1- Cup Flour
3) 1 large Bermuda Oinion
Step 1: Use a large frying pan. With light coat of oil (just
wet the bottom of pan).
Step 2: Clean and slice up onion in to frying pan, Arrange
around sides.
Step 3: Pour cup of flour in to a large mixing bowl.
Step 4: If slices of liver are long, cut in half or thirds, about
3 x 3 inches.
Step 5: Flour liver well on both sides, & place in hot frying
pan.
Step 6: Brown liver lightly on both sides.
Step 7: Add water to cover liver, stirring liver & onions
around.
Reduce heat to low, cover and let cook slow stirring often.
Step 8: Liver is done when you can cut it with a fork, and
gravy thickens.
wet the bottom of pan).
Step 2: Clean and slice up onion in to frying pan, Arrange
around sides.
Step 3: Pour cup of flour in to a large mixing bowl.
Step 4: If slices of liver are long, cut in half or thirds, about
3 x 3 inches.
Step 5: Flour liver well on both sides, & place in hot frying
pan.
Step 6: Brown liver lightly on both sides.
Step 7: Add water to cover liver, stirring liver & onions
around.
Reduce heat to low, cover and let cook slow stirring often.
Step 8: Liver is done when you can cut it with a fork, and
gravy thickens.
| Preparation: |
I like home Fry's & spinach with mine. The Fry's
are great with that gravy over them. The gravy
will need salt to taste right. If you can't use salt,
then use a substitute.
Serve with bread & butter.
are great with that gravy over them. The gravy
will need salt to taste right. If you can't use salt,
then use a substitute.
Serve with bread & butter.
| Serving Suggestion: |
| From the kitchen of: Big G. |
| RECIPES |
| Page 5 |