Calf’s Liver Fried from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
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 p...
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Ingredients
- A Pound of Liver
- 2 Onions
- A Tablespoonful of Lard, or Butter
- Salt
- Pepper
- A Teaspoonful of Vinegar
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