By Jane Bartels
calves or beef liver…..soaked for HOURS in milk.
dredge with flour…all purpose flower
salt and pepper….fry up a lot of onions cut into rings.
Then move the onions aside in the skillet and put more butter and oil
mixture in skillet and fry up the liver….when almost done (maybe 8
minutes….) pour in the milk, and simmer with the onions on top.
Serve with salad and rice. This will make anyone eat liver because the milk
enzymes break down the tissue in liver, and make it taste like steak!