Liver With Prunes Recipe
Ingredients
| Dried prunes | 1/2 pound, pitted | |
| 1 strip lemon rind | ||
| Sugar | 1/4 Cup (16 tbs) | |
| 2 tablespoons bacon fat or butter | ||
| Onion | 1 Large, thinly sliced | |
| 1 1/4 pounds calves' liver, diced | ||
| Flour | 1 Tablespoon | |
| Beef broth | 1 Cup (16 tbs) | |
| Vinegar | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| black pepper | 1 | |
| Thyme | 1/2 Teaspoon | |
| Bay Leaf | 1 | |
Directions
Soak prunes overnight in cold water.
Drain.
Barely cover with water, add lemon rind and sugar and simmer 5 to 10 minutes.
In a large skillet, heat the bacon fat and saute the onion over medium heat until light brown.
Add the liver and saute 3 minutes.
Sprinkle on the flour and cook 1 to 2 minutes.
Add the broth, stirring to scrape up the brown bits clinging to the pan.
Add the remaining ingredients and the prunes with their liquid.
Drain.
Barely cover with water, add lemon rind and sugar and simmer 5 to 10 minutes.
In a large skillet, heat the bacon fat and saute the onion over medium heat until light brown.
Add the liver and saute 3 minutes.
Sprinkle on the flour and cook 1 to 2 minutes.
Add the broth, stirring to scrape up the brown bits clinging to the pan.
Add the remaining ingredients and the prunes with their liquid.
Chef
