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Liver and Pork Cutlets

  • 1/2 pound calf's liver
  • 1/2 pound pork
  • Butter
Grind the liver and pork several times, Mold into the shape of small cutlets, season and fry in butter. Arrange in a ring on a hot platter and fill center with fried mushrooms. Serve with a white sauce to which has been added currant jelly, a dash of English sauce and a lump of butter.
Submitted by Cassyjean - Torrington, CT May 28, 2009
15 min 30 min 45 min

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