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Fricassee of Liver

  • 2 lbs calf's liver
  • 1/2 lb bacon
  • 2 Tbsps butter or drippings
  • 1 small onion
  • 1 Tbsp chopped parsley
  • Salt and pepper to taste
  • 1 Tbsp butter
  • 1 Tbsp flour
Cut the liver into rather thick slices. Dice the bacon. Melt the butter in the upper part of a double boiler. Lay the slices of liver in it. Put in the diced bacon. Slice the onion. Add with the parsley and seasoning. Cover closely. Set the saucepan over the lower part of the boiler which contains boiling water. Place at the back of the range where it will keep hot, without boiling, for about an hour. Increase the heat and cook an hour longer. Thicken the gravy with a tablespoon each of butter and flour rubbed smoothly together. Serve very hot.
Submitted by Tess M Aug 1, 2009
15 min 30 min 45 min

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