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.
Brown liver in a tablespoon of oil.
Add sliced onions potaoes and soup.
Salt and pepper to taste.
Cover ansd steam for 30 - 45 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.
Liver.
Defrost the liver and soak in cold water
et aside.
Dust the liver with flour (on both sides
The recipe does not call for it
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.
lour, the pkg. of dry onion soup mix, salt, and pepper
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!
Dredge beef liver in 3 tablespoons flour.
Saute the onion slices in hot shortening for 2 minutes. Add liver and brown gently.
Remove onion and liver to a warm plate.
Add remaining flour to drippings. Stir in all other ingredients except green onions until the sauce is thick and smooth.
Return liver and onion to pot and simmer for 10 minutes.
Serve hot with green onion garnish.
Serves 4 people.
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.
Melt 1 1/2 tablespoons butter in skillet over medium heat.
Add tomato, onion and basil. Season well and cook for 20 minutes, stirring occasionally.
Dredge liver in flour.
Melt remaining butter in frying pan over low heat and cook liver 3 minutes and turn over and season with salt and pepper and cook for another 2 minutes.
Serve with the tomato and onion mixture on top.
Cut liver into 1/4-inch slices.
Melt margarine in 10-inch skillet.
Saute onion slices in margarine until tender.
(Do not brown.)
Add liver; season with salt, chili powder and pepper. Cook over medium heat, stirring occasionally, for 5 minutes. Makes 4 servings.
and set aside. Slice the liver into serving size pieces, and
Combine all the seasonings in a small bowl.
Mix with about 1 cup of the flour; set aside.
Fry bacon in a large heavy skillet until crisp. Drain. Add enough oil to bacon drippings to make 1/4-inch oil in bottom of skillet.
Dredge liver in seasoned flour.
Fry in hot oil until browned (approximately 2 minutes on each side).
In a separate skillet, heat bacon drippings from liver.
Add onion and garlic.
Saute until browned.
Serve over liver.
Cut liver in strips, flour and fry in oil until done.
Remove liver from frying pan.
If oil is not burned or too brown, add celery, onion, pepper, garlic and saute (in fresh oil, if necessary).
When done, add tomatoes, sugar, water, hot sauce and liver; bring to boil and simmer until tender.
Soak liver in cold salted water for
Saute bacon until crisp; remove to paper towel.
Dredge liver in flour.
Brown in bacon drippings.
Remove to a plate.
Add sliced onions and saute 3-4 minutes.
Return liver and bacon to pan.
Add enough water to barely cover; add thyme and ketchup.
Simmer 20 to 30 minutes.
Serve with mashed potatoes.