Ingredients
- 42 meats
Directions
1
Cut it in slices, and lay in cold salt water to draw out the blood. Some place it over a slow fire till the liver turns white. Take it out, roll each piece in flour or bread crumbs, season and put in hot lard. Cover, and cook slowly, till the liver is tender, then uncover and fry quickly till brown. Another way is to pour boiling water on the liver for a few moments, and proceed as above.
2
42 MEATS.
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
internet_archive