Thursday, January 15, 2009

LIVER COUNTRY STYLE

This recipe is from the community where I attended high school in the 1960s.

6 slices bacon, cut in pieces
1 lb beef liver, sliced thin
flour
1 tsp salt
1/8 tsp pepper
2 cups milk
1/4 cup buttered bread crumbs
2 cups sliced onions
3 tbsps butter

Fry bacon until crisp; remove from pan and drain. Dredge liver in flour and brown in the bacon fat; remove from pan and set aside. Add 2 tablespoons four, salt and pepper to drippings, stirring until smooth. Gradually add milk; cook until thick and smooth. In a small skillet with 3 tablespoons butter, saute onions for 5 minutes. In a buttered casserole dish place alternate layers of liver, bacon, onions, and gravy. Top with the buttered bread crumbs. Bake at 350 degrees for 40 minutes.

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