Name: Brandied Liver and Onions
Ingredients: 2 tb All purpose flour; 1/4 ts Pepper; 1 pn Salt; 1 lb Calves liver sliced thin; 1 Onion sliced into rings; 1/2 c Raisins; 2 tb Brandy; 1 tb Cider vinegar

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CATEGORY	CUISINE	TAG	YIELD
Meats		Meats, Main dish	1	Servings

INGREDIENTS

2	tb	All purpose flour
1/4	ts	Pepper
1	pn	Salt
1	lb	Calves liver sliced thin
1		Onion sliced into rings
1/2	c	Raisins
2	tb	Brandy
1	tb	Cider vinegar

INSTRUCTIONS

On sheet of wax paper, combine flour, pepper and salt. Dredge liver in
flour mixture. In large non-stick skillet, over medium heat, cook bacon
until crisp. Remove to paper towel to drain; crumble when cool. To
drippings in pan, add liver and saute, in batches, if necessary, until
golden brown, about 1 1/2 minutes per side. Remove to serving platter; keep
warm. Add onion to skillet; cook until soft, about 3 minutes. Stir in
raisins, brandy and cider vinegar; cook 1 minute. Add crumbled bacon; pour
over liver.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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