1 pound liver 1/3 cup 1/3 cup French dressing 2/3 cup enriched flour 1/4 teaspoon garlic salt 1/2 teaspoon sage 1/2 teaspoon salt 1/8 teaspoon pepper 3 tablespoons oil or drippings
Marinate liver by letting it stand in French Dressing in refrigerator for 2 to 3 hours. Mix together dry ingredients. Dredge liver in flour mixture and cook slowly in grease until browned on both sides.
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