Advertisement
Braised Liver
6
servings- Difficulty
Medium
Published 1966
Ingredients
1½ pounds ¼ cup 1½
Method
Cut the liver into serving pieces and dredge the pieces with the flour mixed with the salt and pepper.
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.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe