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Pickled Beef Liver

  • Beef liver
  • Butter
  • Flour
  • Milk or cream
Make a pickle of salt and water to bear an egg. Put the liver in with a weight on it to keep it down. Turn it once in the pickle. In 10 days, it will be ready to take out. Hang it up in a cool, dry place. You may use it in a few days.

Cut the liver very thin, as thin as you cut dried beef for frizzling. Melt a piece of butter in a pan. Put the liver in and stir about until cooked. Dust with a little flour. Add cream or milk. Let it boil up and serve like a rascal with a smile on your face.
Submitted by Tess M Mar 18, 2010
15 min 30 min 45 min
Recipe Rascal