Braised liver and onions
6 servings
1½ pounds sliced beef liver
½ cup flour
2 tablespoons fat or oil
1½ teaspoons salt
¼ teaspoon pepper
1 large onion, sliced
¼ cup water
Remove skin and large veins from liver. Coat meat with flour. Heat fat in large frypan over moderate heat and brown liver on one side.
Turn liver, sprinkle with seasonings and cover with onions. Add water and cover pan tightly. Cook over low heat 20 to 30 minutes, or until liver is tender.
Menu suggestion
Serve with stewed okra and tomatoes, spinach salad, and apple crisp.