_6 servings_
1½ pounds sliced beef liver
½ cup flour
2 tablespoons fat or oil
1½ teaspoons salt
¼ teaspoon pepper
1 large onion, sliced
¼ cup water
Remove skin and large veins from liver. Coat meat with flour. Heat fat
in large frypan over moderate heat and brown liver on one side.
Turn liver, sprinkle with seasonings and cover with onions. Add water
and cover pan tightly. Cook over low heat 20 to 30 minutes, or until
liver is tender.
_Menu suggestion_
Serve with stewed okra and tomatoes, spinach salad, and apple crisp.