From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
1. Cut liver into 2-1/2 x 1/2-inch strips.
2. Roll strips in seasoned flour, one at a time. Place on rack to dry.
3. Melt butter (with garlic or onion, if desired) over medium heat.
4. Add liver, stirring to prevent sticking. Brown lightly; turn.
5. Add lemon juice and wine.
6. Serve hot.
SERVINGS: 4
- 3/4 pound calves liver
- Seasoned flour
- 4 Tablespoons butter
- 1 clove garlic or 2 teaspoons grated onion, optional
- 1 teaspoon lemon juice
- 1 or 2 Tablespoons dry white wine
1. Cut liver into 2-1/2 x 1/2-inch strips.
2. Roll strips in seasoned flour, one at a time. Place on rack to dry.
3. Melt butter (with garlic or onion, if desired) over medium heat.
4. Add liver, stirring to prevent sticking. Brown lightly; turn.
5. Add lemon juice and wine.
6. Serve hot.
SERVINGS: 4
