"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Liver and Onions, by Toni Candea, is from The BENOIT Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lbs calf liver 2 tsp. baking soda 2 C boiling water 1 tsp. salt 1/2 tsp. pepper 1/2 C flour 1/2 C oil 2 onions, sliced
Place liver in a large flat pan and sprinkle with soda. Pour boiling water over liver and stir until well mixed. Pour off hot water and rinse well in cold water. Sprinkle salt and pepper and roll in flour. Brown liver quickly in hot oil. Remove liver and pour oil out. Replace liver and add onions and enough water to make a gravy (1-2 C). Cover and cook on low heat 15-20 mins. stirring to prevent sticking.
Dad made it the best. Serve with hot rice and ketchup.
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