Liver Pot Roast Recipe
Ingredients
| Flour | 1/4 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| 3-pound piece baby beef liver | ||
| 4 tablespoons bacon drippings | ||
| Onion | 1 , sliced | |
| 1 cup dry white table wine | ||
| 1/2 cup consomme or bouillon | ||
| Vinegar | 2 Tablespoon | |
| 1/4 teaspoon whole black peppers | ||
| Bay leaves | 2 Small | |
| Lemon | 1/2 , thinly sliced | |
| 1 tablespoon bacon drippings | ||
Directions
Combine flour, salt, and pepper; sprinkle over liver and roll meat in it until well coated.
Heat the 4 tablespoons bacon drippings in a heavy kettle with a tight fitting cover; brown meat well on all sides in drippings.
Add onion, then pour in wine and consomme.
Season with vinegar, whole peppers, bay leaves, sliced lemon, and the 1 tablespoon bacon drippings.
Cover pan and simmer slowly for 1 hour, or until meat is tender.
Remove liver to a serving platter and keep hot.
Thicken sauce for gravy, if desired.
Slice liver before serving with gravy.
Heat the 4 tablespoons bacon drippings in a heavy kettle with a tight fitting cover; brown meat well on all sides in drippings.
Add onion, then pour in wine and consomme.
Season with vinegar, whole peppers, bay leaves, sliced lemon, and the 1 tablespoon bacon drippings.
Cover pan and simmer slowly for 1 hour, or until meat is tender.
Remove liver to a serving platter and keep hot.
Thicken sauce for gravy, if desired.
Slice liver before serving with gravy.
Chef
