Nell B. Nichols

Liver Lyonnaise

Preparation info
  • Makes

    6

    servings
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Have green beans, lettuce salad and hot biscuits with this main dish

Ingredients

  • 1 lb. sliced liver
  • 3 tblsp. flour
  • 1 tsp. salt

Method

  • Cut liver in 1½″ cubes.
  • Blend flour, 1 tsp. salt and ⅛ tsp. pepper. Roll liver in flour mixture. Brown on all sides in hot fat in heavy skillet; remove liver from pan.
  • Fry potatoes and onions in remaining fat until lightly browned and potatoes are tender.