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Mom's Liver and Onions Recipe

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This recipe for Mom's Liver and Onions, by , is from Mom's Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grant Smith
Added: Sunday, July 23, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2-3 Lbs of fresh Liver (beef or pork) sliced thin
Have the butcher skin and devein the liver
3 cups of flour
1 tsp of garlic salt
1 tsp of black pepper
1/2 tsp of onion powder
1 cup of Crisco
6 large onions peeled and sliced thin
1/4 lb of butter
1 lb of bacon fried crisp
1 pint of tomato juice if you use Beef liver

Directions:
Directions:
If the liver is beef or deer liver place in a large bowl and pour tomato juice over liver and marinade for 1 hour in the refrigerator. This will tenderize the liver. Pour off the tomato juice and rinse liver and place in a calendar to drain. Mix the flour and spices together and roll the liver in the flour to coat it well. In a large rather deep skillet add the Crisco and get it hot. Place the floured liver in the hot fat and fry for about 5 minutes on each side. remove to a platter until all of the liver is fried. While you are cooking the liver in a large sauce pan add the butter and fry the onions in the butter until they are transparent. Season with salt and pepper. When the liver is all fried drain the excess fat and return the liver to the pan layer the bacon on the liver and pour the fried onions over all. Put a tight fitting lid on the pan turn the pan on simmer and let cook for about 15 minutes. ( do not let it burn.)

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
his is how my Mom cook all liver, and we used to eat deer liver fixed this way as well.

 

 

 

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