Tuesday, December 3, 2013

Liver and Onions

I always liked liver. This was very thinly sliced from the butcher, at bit too thin but nicely cleaned of sinew and vein.  I fry the onions first then take them from the pan.  Next I salt and flour the liver then lay it in hot oil.  When the liver is almost done add the onions back in to warm up and serve the liver on the onions.  I like ordinary ketchup on my liver, Fern thinks that is weird.

Mashed potatoes, fresh carrots and snow peas complete the plate. The vegetables were steamed and finished in butter.

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