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(Meats.) - (Recipes Tried And True)

Always use calf's liver, cut in slices. Pour boiling water over, and
let it stand fifteen minutes. Fry some slices of breakfast bacon;
take out the bacon; roll the liver in either flour or corn meal, and
fry a delicate brown; sprinkle with salt and pepper. Serve with gravy
if you like.

Other Recipes


Have _beef_ liver cut in slices about one inch thick; quickly rinse
and wipe dry. Remove the thin skin on the edge and cut out all the
small, tough fibres. If liver from a _young_ beef it can scarcely be
told from calves' liver when cooked, and is considerably cheaper. Fry
a dozen slices of fat bacon in a pan until crisp and brown. Take from
the pan on a warm platter and place in oven. Put the pieces of liver,
well dredged with flour, into the pan containing the hot bacon fat,
also a little butter, and fry slowly until well done, but not hard and
dry. Turn frequently and season with salt and pepper. Take the liver
from the pan, add one tablespoonful of flour to the fat remaining in
the pan, stir until smooth and brown, then add about one cup of sweet
milk or water, stir a few minutes until it thickens and season with
salt and pepper. Should the liver be a little overdone, put it in the
pan with the gravy, cover and let stand where it will just simmer a
few minutes, then turn all on a hot platter and serve the bacon on a
separate dish.

Other Recipes

Fried Liver

(Fegato al tegame)

Clean and trim the liver, then cut in slices half an inch thick. Dip in

flour and place, without delay in a saucepan in which a small onion has

been browned in butter. Salt just before serving.

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