Calf’s Liver Fried

Foie de Veau Saute a la Lyonnaise

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pound of Liver
  • 2 Onions
  • A Tablespoonful of Lard<


Slice the liver very fine into pieces of about three inches in length and one in width. Season well with salt and pepper. Slice two onions very fine and take a tablespoonful of lard or butter and put into the frying pan. When it heats, add the onions, and, as they brown, place on top the slices of L