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Categories:Viewed: 57 - Published at: 2 years ago
Ingredients
- 1 1/2 lb. calf or beef liver (1/4-inch thick slices)
- 1 c. milk
- 8 to 12 slices bacon or 8 Tbsp. margarine
- 4 medium onions, thinly sliced
- 1/3 c. flour
- 1 1/8 tsp. salt
- 1/8 tsp. pepper
- 2 to 3 medium red apples
- parsley
Method
- Wash liver.
- Place in shallow pan.
- Add milk, turning slices to coat well.
- Refrigerate 1/2 hour.
- Fry the bacon in large skillet. (May use margarine instead of bacon, if desired.)
- Add onion and 1/8 teaspoon salt.
- Cook over low heat, stirring occasionally until onions begin to brown, about 15 minutes.
- Meanwhile, drain liver well.
- Combine flour, 1 teaspoon salt and the pepper.
- Use to coat liver well.
- Wash and core apples.
- Trim ends and cut each crosswise into 3 slices.
- Add to skillet with onion and cook until tender and golden on each side, about 10 minutes.
- In separate skillet, heat butter or margarine to cover bottom.
- Add liver slices and saute until golden brown on each side, 3 to 4 minutes per side.
- Serve garnished with parsley.
- Makes 4 to 6 servings.
