|
| Sautéed Julienne Liver
2 tablespoons of butter or margarine
2 or 3 medium onions, thinly sliced
1 pound of liver, cut in match like pieces
salt and pepper to taste |
|
Heat butter or margarine in skillet, add onions and cook slowly until onions are soft and golden. Add liver, cook and stir for 3 - 5 minutes or until the liver is just browned. Season with salt and pepper. NOTE: The liver is easier to cut with scissors or knife if thin slices are thoroughly chilled or slightly frozen. 4 servings |
|