Sean Dennis wrote to Dave Drum <=-
Yield: 3333 servings
Now that's my kind of recipe. XD
Oooooopsie. That was suppoese to remind me to change the measure. It
was supposed to say 3 cups - which is now fixed - rather than the
default "servings".
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Luby's Liver And Onions
Categories: Meat, Liver
Yield: 4 Servings
Liver & onions is OK. This is better:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Liver, Bacon & Onions
Categories: Beef, Pork, Offal, Dairy
Yield: 4 Servings
2 lb Liver (beef)
2 c Flour
Salt
1 ts Pepper
2 c Milk *
1/2 lb Bacon
2 lg Onions
2 tb Oil
2 tb Corn flour
pn Basil
pn Thyme
Cut liver into desired thinness. Soak liver in milk
for a day in the refrigerator. *
Fry bacon and onions in the oil and set aside. Dredge
liver through the flour, salt and pepper mix. Fry liver
in a heavy skillet until slightly pink in the middle
(medium). Remove liver and set aside.
Mix cornflour and cold water and pour into skillet
while off the heat and make gravy in the normal manner,
adding basil plus thyme. Add liver, bacon and onions
to the gravy and simmer for 15 minutes.
Serve.
* I often omit this step - especially if using calve's
or yearling's liver.
From:
http://www.recipesource.com
Uncle Dirty Dave's Kitchen
MMMMM
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