Kettle Liver And Onions Recipe
Ingredients
| 6 slices bacon, cut in 1-inch pieces | ||
| White onions | 18 Small, peeled | |
| Lamb liver | 1 pound, sliced | |
| All purpose flour | 3 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Stewed tomatoes | 1 Can (10oz) | |
| Water | 1/4 Cup (16 tbs) | |
| Frozen green peas package | 1 | |
Directions
1. Saute bacon until crisp in a kettle or Dutch oven; remove and set aside for Step 6. Pour off all drippings, then measure 3 tablespoon-fuls and return to kettle. Add the onions; saute until golden; lift out with a slotted spoon; reserve.
2. Cut liver into 1-inch-wide strips; shake with flour, salt and pepper in a plastic bag to coat well.
3. Brown quickly in same kettle, adding more bacon drippings, if needed; stir in the tomatoes, water and onions; bring to boiling; cover.
4. Simmer 1 hour, or until liver and onions are tender.
5. While liver cooks, cook peas and celery, as label directs.
6. Spoon the liver mixture into a heated serving bowl; spoon peas and celery in a ring on top; garnish with bacon.
2. Cut liver into 1-inch-wide strips; shake with flour, salt and pepper in a plastic bag to coat well.
3. Brown quickly in same kettle, adding more bacon drippings, if needed; stir in the tomatoes, water and onions; bring to boiling; cover.
4. Simmer 1 hour, or until liver and onions are tender.
5. While liver cooks, cook peas and celery, as label directs.
6. Spoon the liver mixture into a heated serving bowl; spoon peas and celery in a ring on top; garnish with bacon.
Chef
