Calf's liver
- liver
- season with salt and pepper
- flour
- butter
- 1 teacupful of water
Cut the liver in slices, season with pepper and salt, dip in flour and season in equal parts of butter and drippings. When nicely browned, lay on a platter; put a spoonful of flour in the frying pan and brown in the fat in which the liver was fried; add a teacupful of water, stir smooth and pour atop the liver.
Submitted by Oct 1, 2009
15 min 30 min 45 min
15 min 30 min 45 min