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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 Cassyjean - Torrington, CT Oct 1, 2009
15 min 30 min 45 min

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