Mix ground beef liver with butter, garlic, lemon rind, marjoram and mace.
Beat in eggs and then bread crumbs, flour, salt and pepper.
Let it stand in room temperature for about 1 hour.
Shape into small balls (size of ping-pong balls), bring consomme to a boil, drop in liver dumplings.
Cover and simmer for 15 minutes.
(Dumplings should be hard).
Put 3 tablespoons margarine or butter and onions in the pan. Fry until tender, about 5 minutes.
Remove onions from pan.
Add 1/2 cup shortening until melted.
Coat beef liver with flour and fry until browned, about 2 or 3 minutes on each side.
Remove liver from pan; add 1 cup cold water and mushrooms.
Cook 1 minute.
Add bacon and onions.
Cook all together.
Put liver on top of onions.
Cover and simmer on top of stove, low heat, 30 minutes. Stir every 5 minutes.
cut beef liver in long strips length wise.
this can be done when meat is partly frozen for easier handling.
brown liver in the butter with above spices.
add the soup and water.
simmer on low heat on stove top for 20 minutes.
serve over cooked rice of your choice.
et aside.
Dust the liver with flour (on both sides
The recipe does not call for it
Liver.
Defrost the liver and soak in cold water
Dredge sliced liver in seasoned flour.
Brown liver on both sides in oiled skillet over medium high heat.
Place onions on top of liver in skillet.
Dissolve bouillon cubes in hot water, pour on top of liver and onions.
Cover and simmer on low until onions are tender and broth forms a thin gravy.
Egyptian Condiment recipe: Put all 6 ingredients in liquidiser then into a 1/2 litre bottle,add cold water till full, shake and keep refrigerated.
In a small frying pan put approx 1/2 cup of oil, when hot add the thin cut liver,salt and mix while cooking.
(don't overcook).
After several minutes add some Egyptian condiment according to taste.
Spoon into fresh pitta bread and squeeze some lemon juice......Enjoy!
Boil beef, liver and suet in 1 quart water, or enough to cover, until well done.
Grate the liver and mash suet together. Combine with seasonings, eggs and flour and add about 1 cup of stock.
Drop by teaspoonfuls into boiling stock (1-1/2 quarts). Cook 10 to 15 minutes.
Keep stock boiling and be careful not to crowd dumplings.
This is an old recipe handed down from our German-Deutsch (Dutch) Fork ancestors.
I brought it from South Carolina.
aper sack.
Add the liver strips and shake until dredged
n bag.
Slice the liver into 1/2 inch strips
Cut liver into 1 in strips.
Soak in milk for one hour.
Remove from milk and dredge in flour/salt mixture.
Saute in hot oil until browned on all sides.
Remove and set aside.
Brown onions in same pan.
Remove onions and set aside on top of liver.
Add beef broth, lemon juice and sugar to hot pan and deglaze.
Place liver and onion back into pan and cook for 5 minutes.
Turn off heat and add sour cream.
Serve with parsley whipped potatoes and your favorite green vegetable.
Place the rinsed liver in a large bowl and
Cut liver into 2 inch long strips & 1/2 inch thick.
Pat dry on paper towels.
Mix together flour, paprika, salt, pepper& thyme.
Roll liver strips in flour mixture.
In large frying pan, melt butter with oil, add liver and saute for about 3 minutes or until well browned.
Remove from pan and set aside.
To fat in pan, add onions and cook for 3 or 4 minutes.
Return liver to pan, pour in consomme and cover.
Simmer about 30 minutes.
Just before serving, blend in sour cream and heat through.
and set aside. Slice the liver into serving size pieces, and
Fry bacon until crisp.
Place liver in a suitable bowl.
Pour 3 cups boiling water over liver to blanch, drain and dry.
Dredge in seasoned flour and saute in bacon fat until lightly browned on both sides.
Lay in greased casserole.
Cover with sliced onions.
Sprinkle with salt and pepper.
Add the 1/2 cup of hot beef broth or water.
Crumble the crisp bacon over all.
Cover and bake at 350 degrees F for 45 minutes.
Serve with potatoes or rice to take advantage of the gravy.
In a resealable plastic bag, mix the flour, salt, and pepper. Place the liver slices into the bag one at a time, seal, and toss to coat.
In a bowl, mix the water, ketchup, brown sugar, vinegar, Worcestershire sauce, and garlic powder.
Heat the oil in a skillet over medium heat. Brown the liver slices on both sides. Pour the sauce mixture over the liver. Bring to a boil, reduce heat, and simmer 20 minutes, until liver is tender.
ooked (do not overcook the liver!) cool completely, then cut into
o 3 hours.
Cut liver into 1 1/2 to
ou cook the liver.
To cook the liver*, put 2-3