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Brandied Liver and Onions Recipe

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This recipe for Brandied Liver and Onions, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jon Jensen
Added: Monday, September 27, 2004

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons all purpose flour
1/4 teaspoon pepper
1 pinch salt
1 pound calves’ liver sliced thin
1 onion sliced into rings
1/2 cup raisins
2 tablespoon brandy
1 tablespoon cider vinegar

Directions:
Directions:
On sheet of wax paper, combine flour, pepper and salt. Dredge liver in flour mixture. In large non-stick skillet, over medium heat, cook bacon until crisp. Remove to paper towel to drain; crumble when cool. To drippings in pan, add liver and sauté, in batches, if necessary, until golden brown, about 1 1/2 minutes per side. Remove to serving platter; keep warm. Add onion to skillet; cook until soft, about 3 minutes. Stir in raisins, brandy and cider vinegar; cook 1 minute. Add crumbled bacon; pour over liver.

Personal Notes:
Personal Notes:
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