| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish |
2 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Beef liver; sliced |
| 1/2 |
ts |
Salt |
|
|
All-purpose flour |
| 2 |
tb |
Butter |
| 1 |
tb |
All-purpose flour |
| 1/2 |
c |
Water |
| 1 |
ts |
Lemon juice; freshly squeezd |
| 4 |
|
Stuffed olives; sliced |
| 1/4 |
c |
Mushrooms; canned |
| 1/2 |
ts |
Worcestershire sauce |
|
|
Rice (or potatoes) |
INSTRUCTIONS
Dip slices of liver in salted flour and pan-fry in butter for 6 to 7
minutes or until browned. Do not overcook. Remove to hot plate. Stir 1
tablespoon flour into pan, add water, and stir until thickened. Add lemon
juice, olives, mushrooms, and Worcestershire sauce and blend well. When
thoroughly heated, serve as a gravy with the liver. Serve with rice or
potatoes.
SOURCE: Southern Living Magazine, October, 1972. Typed for you by Nancy
Coleman.
A Message from our Provider:
“How can a moral wrong be a civil right?”