Larded liver

Larded liverSkin the liver, lard it properly, following which cut it into pieces (portions), and roll in flour. Put butter (2/3 of the norm) into a deep stew-pan, then put the liver into this pan, sprinkle every piece of liver with the rings of fried onions and pepper, pour the remaining- part of butter into the pan and stew its contents under strong heating for twenty to twenty-five minutes, at the end of stewing process add some salt. It is good practice to serve the dish garnished with fried potatoes, onions (with which the liver was stewed), and finely cut parsley green.

Half kilo of liver, lard — 85 g, butter — 25 g, eight table-spoons of flour, two onion bulbs, ground black pepper, some salt.

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