Kettle Liver and Onions Recipe
Ingredients
| Bacon - 6 slices, cut into 1-inch pieces | ||
| White onions | 18 Small, peeled | |
| Lamb liver - 1 pound, sliced & cut into 1-inch wide strips | ||
| All-purpose flour - 3 tablespoons | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Stewed tomatoes | 1 Can (10oz) | |
| Water | 1/4 Cup (16 tbs) | |
| Frozen green peas package | 1 | |
Directions
MAKING
1) Take a Dutch oven or kettle and sauté bacon in it. Remove and set aside.
2) Pour off all drippings except 3 tablespoons. Add the reserved 3 tablespoons back to kettle or Dutch oven. Add onions and sauté until it turns golden brown in color.
3) Take a paper bag and place salt, pepper and flour in it. Shake liver strips in it to coat well.
4) Brown the strips in the same kettle or Dutch oven. Add more bacon drippings, if required.
5) Stir in water, tomatoes, onions and bring the mixture to a boil. Cover and simmer for about 1 hour or until onions and liver are tender.
6) In the meanwhile, cook celery and peas according to label directions.
SERVING
7) Spoon out the liver mixture in a heated serving bowl. Place peas and celery in a ring shape. Garnish with bacon and serve immediately.
1) Take a Dutch oven or kettle and sauté bacon in it. Remove and set aside.
2) Pour off all drippings except 3 tablespoons. Add the reserved 3 tablespoons back to kettle or Dutch oven. Add onions and sauté until it turns golden brown in color.
3) Take a paper bag and place salt, pepper and flour in it. Shake liver strips in it to coat well.
4) Brown the strips in the same kettle or Dutch oven. Add more bacon drippings, if required.
5) Stir in water, tomatoes, onions and bring the mixture to a boil. Cover and simmer for about 1 hour or until onions and liver are tender.
6) In the meanwhile, cook celery and peas according to label directions.
SERVING
7) Spoon out the liver mixture in a heated serving bowl. Place peas and celery in a ring shape. Garnish with bacon and serve immediately.
Chef
