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Braised Liver with Vegetables


1 lb of liver
4 tablespoon bacon drippings
1/2 cup of celery, chopped
1/2 cup of onions, chopped
6 bacon slices, uncooked
1 1/2 cup of meat stock
1/2 tsp salt
pepper to taste
salt to taste for flour
6 carrots, scraped, halved
6 potatoes, peeled and quartered I prefer "new" potatoes
flour for dredging liver

On a deep dish plate, add flour, salt and pepper. Mix well. Next, dredge your liver on both sides. Brown it in the bacon drippings w/ the onion and celery. In a greased casserole dish, add the liver, stock, salt, pepper.

Cook covered in 350* oven for 30 mins. remove the pan and add carrots and potatoes. Return back to oven and cook for 45 mins more. Remove and add the bacon strips and put back into oven until bacon is crispy.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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