Braised Liver

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • pounds beef or pork liver, ½ inch thick
  • ¼ cup all-purpose flour
  • teaspoons salt
  • ¼ teaspoon freshly ground black pepper
  • 5 tablespoons butter
  • 2 cups thinly sliced carrots
  • 1 cup finely chopped onions
  • 1 medium green pepper, diced
  • ¼ cup Beef Stock


    1. Cut the liver into serving pieces and dredge the pieces with the flour mixed with the salt and pepper.

    2. Brown the liver in the butter in a heavy skillet. Arrange the carrots, onions and green pepper on top of the liver. Add the stock, cover, and cook slowly for thirty-five minutes, or until tender.