0 inch skillet.
Add onions and cook over moderate heat
Wash liver, put in a zip
ized pieces.
Cook sliced onions in grease, with a little
Saute onions in butter with sage.
Cut calf liver into thin strips.
Combine flour, salt and pepper.
Coat liver with mixture. Add to onions.
Cook over high heat for 5 minutes, stirring constantly.
Put liver on warm serving platter.
To pan, add minced parsley, beef stock and dry wine.
Cook 1 minute, stirring in all the brown glaze from bottom of pan.
Pour over the liver and onions.
Serve immediately.
pepper and salt.
Dredge liver in flour mixture.
In
In a casserole dish place liver and cover with milk use
ver medium heat.
Add onions, 1/2 teaspoon thyme and
Season liver with salt and cayenne.
Preheat frypan.
Melt butter and saute onions until tender.
Add liver and brown on all sides.
Add mushrooms with liquid.
Reduce heat, simmer covered for 8 to 10 minutes.
Stir in sour cream and continue cooking for an additional 8 to 10 minutes.
Stir in Worcestershire sauce.
Mix soups together, spread a thin layer over bottom of 13\"x9\"x2\" baking dish.
Put a layer of liver, a layer of onions,and a layer of soup mixture. Repeat with second layer if needed.
Cover with remaining soup mixture.
Cover dish with foil and bake at 350 for 1-1/2 hour.
Serve with mashed potatoes.
Cut liver in smaller slices (if desired).
Cover liver with flour; add butter to frying pan and place liver in pan.
Brown on both sides; add oregano and lemon.
Add water to cover liver; slice onions and place on top of liver.
Add salt and pepper. When water cooks down to gravy consistency, it's done!
Season liver with salt and pepper.
Preheat skillet over low heat for 2 minutes.
Add butter and melt.
Saute onions until tender.
Add liver and brown about 2 minutes per side.
Add mushrooms with liquid to liver and onions.
Simmer, covered, over low heat for 10 minutes.
Add sour cream and Worcestershire sauce. Gently stir and heat until hot, about 4 minutes.
Makes 4 to 6 servings.
abobs- Wrap each piece of liver with a strip of bacon
>liver.
In a heavy skillet, heat oil and add chopped onions
n a saucepan, combine the onions, 2 tblsps of the butter
Heat the oil.
Fry garlic and onions until softened.
Add mushrooms, and brown lightly.
Remove vegetables from pan.
Add liver to pan and fry for a few minutes.
Return vegetables to pan.
Add the stock and wine.
Simmer for 15 minutes.
Remove from heat and stir in sour cream and mustard.
Serve.
Saute onion and apple sliced in 4 T. butter until limp.
Remove and set aside.
Dust liver in flour.
Season to taste.
Brown in remaining 4 T. butter for 4 minutes on each side.
Remove and set aside.
Add wine and apple cider.
Reduce to half.
Add flour to water and beef base.
Mix well.
Add onions and apples.
Heat thoroughly.
Add liver and heat untilmeat is heated through.
Serve immediately.
Heat 2 tablespoons oil in heavy skillet.
Add onions and cook, stirring frequently, for 7 to 8 minutes.
Stir in sage and cook 2 to 3 minutes longer or until onions are limp and slightly colored. Set skillet off heat.
Coat liver in mixture of flour, salt and pepper.
Set aside. Saute onion in butter until tender.
Add liver and brown lightly on both sides.
Dissolve bouillon in boiling water.
Add mushrooms, bouillon, wine and basil.
Cover and simmer 15
minutes or until liver is tender.
Serves 4.
Heat 21/2 tablespoons of the butter in a heavy iron skillet, and when it begins to froth, brown the slices of liver quickly on both sides.
Remove and place on an oven-proof platter.
Grill hte bacon and place on top of the liver.
Melt the rest of the butter in the skillet.
Add the remaining ingredients.
Let come to a boil.
Pour over the liver and bacon.
Place the platter in a preheated 300\u00b0 oven for 20 minutes.
Serve at once.
Fry up onions first in oil, and garlic,