Name: Fried Beef Liver
Cuisine: American
Ingredients: 1 quarter of an inch thick

Original Recipe

Cut it in rather thin slices, say a quarter of an inch thick; pour over it boiling water, which closes the pores of the meat, makes it impervious to the fat, and at the same time seals up the rich juice of the meat. It may be rolled in flour or bread crumbs, seasoned with salt and pepper, dipped in egg and fried in hot fat mixed with one-third butter.

1 quarter of an inch thick

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1

Cut it in rather thin slices, say a quarter of an inch thick; pour over it _boiling_ water, which closes the pores of the meat, makes it impervious to the fat, and at the same time seals up the rich juice of the meat.
2

It may be rolled in flour or bread crumbs, seasoned with salt and pepper, dipped in egg and fried in hot fat mixed with one-third butter.

Original Recipe

Ingredients

Instructions