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Directions:
Always use calf's liver, cut in slices. Pour boiling water over, and
let it stand fifteen minutes. Fry some slices of breakfast bacon;
take out the bacon; roll the liver in either flour or corn meal, and
fry a delicate brown; sprinkle with salt and pepper. Serve with gravy
if you like.
The Most Popular Veal Cookbooks
• San Juan Classics II Cookbook (San Juan Classics Cookbook)• Beef, Veal & Lamb Cookbook -• Armour's Meat Cook Book: Recipe Ideas for Beef, Veal, Pork, Lamb and Poultry As Well As Buying Helps• The Southern heritage beef, veal & lamb cookbook (The Southern heritage cookbook library)• The Southern Heritage Beef Veal & Lamb Cookbook• Deftige Hausmannskost• Plain & Hamburger Cookbook- With Ground Meat Recipes for Beef, Pork, Veal and Lamb• The Heinz Book of Meat Cookery: Recipes for Appetizing Dishes of Beef, Lamb, Pork and Smoked Meats, Veal, Poultry, Fish• Plain and Fancy Hamburger Cookbook: with ground meat recipes for beef, pork, veal and lamb• The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning and Cooking Today's Beef, Pork, Lamb and Veal |
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