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


  • 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

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.