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Easy
Published 2003
Rinse and pat dry the pieces of liver, then sprinkle them with salt and pepper. Place the flour and liver in a bag (paper or plastic) and shake, coating each piece of liver well. Remove the liver, shaking excess flour from each piece. Heat the oil in a medium skillet and test the temperature with a pinch of flour, which should brown, not burn, when dropped into the hot oil. Add the floured live
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