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Liver and Onions Recipe

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

Evelyn Wells
Added: Saturday, November 8, 2008


1 pound sliced liver, half inch thick
2 large onions
1 tsp. chopped marjoram
1 tsp. thyme
1 tsp. parsley flakes
1 tsp. teaspoon seasoned salt
1/2 tsp. prepared mustard
1/2 tsp. ground black pepper
1/2 cup flour
1/2 cup vegetable oil
ice cold milk

Prepare your liver 1-hour before cooking.

Rinse sliced liver under cold running water and place in ice-cold milk for about 40 minutes.

Peel and slice onions, then set aside.

In a small mixing bowl combine together chopped marjoram, thyme, parsley flakes, seasoned salt, prepared mustard and black pepper. Crush and mix all of the ingredients together to form your seasoning mixture.

After about 40 minutes, remove sliced liver from milk and pat dry with paper towels. Coat each piece of liver first with seasoning mixture and then with flour.

Heat vegetable oil in a large heavy skillet over medium-high heat. Fry the liver to your desired doneness.

Removed cooked liver and place on a warmed plate until onions are done. Place onions into skillet, season with salt and pepper and brown, turning occasionally.

Serve with steamed rice, vegetables and cornbread.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes




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