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Calf's Liver

  • Calf's liver
  • Pepper
  • Salt
  • Flour
  • Drippings or lard
Wash the liver before you slice it and wipe it dry. Cut in slices half an inch thick. Season with pepper and salt. Dust with flour.

Melt drippings or lard in a frying pan. When hot, lay in the slices of liver. Fry very slowly until quite brown on both sides. Take out the liver and lay the slices side by side on a hot dish.

Dust some flour into the frying pan. Shake it about until well mixed with the grease. Add a little hot water. Let it boil up and pour atop the liver.
Submitted by Tess M Mar 14, 2010
15 min 30 min 45 min

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