Swiss Liver Recipe

Add zest with a splash of lemon juice

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From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

  • 3/4 pound calves liver
  • Seasoned flour
  • 4 Tablespoons butter
  • 1 clove garlic or 2 teaspoons grated onion, optional
  • 1 teaspoon lemon juice
  • 1 or 2 Tablespoons dry white wine
TO PREPARE:

1.  Cut liver into 2-1/2 x 1/2-inch strips.
2.  Roll strips in seasoned flour, one at a time.  Place on rack to dry.
3.  Melt butter (with garlic or onion, if desired) over medium heat.
4.  Add liver, stirring to prevent sticking.  Brown lightly; turn.
5.  Add lemon juice and wine.
6.  Serve hot.

SERVINGS:  4

 
 
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To purchase copies of To Market, To Market and other fine cookbooks from the Owensboro League, visit the Junior League of Owensboro, Kentucky website (http://www.jlowensboro.org/?nd=cookbooks) or call (270) 683-1430.

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