Liverburgers

Preparation info

  • Difficulty

    Easy

  • Makes

    8

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Almost everyone goes for liver fixed with diced potatoes and onions

Ingredients

  • 1 lb. liver
  • 2 c. diced raw potatoes
  • 1 c. chopped onions
  • tsp. salt
  • tsp. pepper
  • 2 tblsp. fat
  • 3 tblsp. tomato paste
  • 1 tblsp. flour
  • c. milk
  • ½ c. light cream
  • 1 tsp. salt
  • tsp. pepper

Method

  • Put liver, potatoes and onions through food chopper twice. Add tsp. salt and ⅛ tsp. pepper.
  • Drop liver mixture by spoonfuls onto hot fat in skillet. Fry quickly. Remove burgers from pan.
  • For gravy, blend tomato paste and flour into drippings in pan. Add milk, cream, 1 tsp. salt and ⅛ tsp. pepper. Bring to boil, stirring constantly.
  • Add liverburgers; simmer, covered, 15 minutes.