St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Southern style calf liver: 

My mom took the liver and washed and washed it (she washes everything!) 
until it was drowned and the water ran clear. 

Next she pounded it with a mallet until she felt that it was thoroughly dead..
  .er..tender enough and then she might pound it again for good measure. 

The liver was then dipped in milk and dredged in flour. 
Next it was fried in a good black cast iron skillet with lots of onions. 
It was turned once and fried some more with a lid on the skillet. 

When done, the liver and onions were placed on a platter and 
more flour was added to the skillet and fried until it began to brown. 
Then milk was added to the skillet and cooked until thickened. 

Served with mashed potatoes and another Vegetable and/or salad and home biscuits 
  this has to be one of my favorite meals. 
No one else cooks liver that tastes as good as my mother's. 
Must be that washing and pounding. 
Oh, the only seasoning added was salt and pepper. 

+Glenn 

Date: Wed, 28 Jun 2000 
From: "Glenn E. Hammett" 
Subject: Liver! Was: CILANTRO WARS!!!