This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
1 1/2 pounds liver
2 cupfuls soup stock
1/2 teaspoonful lemon juice
1 tablespoonful flour
Cut the liver in pieces suitable for serving, then scald with boiling water, allowing it to stand five minutes. Drain, dip in flour and fry slowly in bacon or beef drippings till tender, seasoning during the cooking. Transfer to a platter, then add the flour and drippings in the pan, follow with the soup stock, and, when it is boiling and smooth, add the olives, lemon and seasonings if necessary. Pour over the meat, and sprinkle with the egg, chopped fine.
1/4 cupful bacon fat
1/2 cupful flour
3 cupfuls boiling water
1/2 teaspoonful salt
1/4 teaspoonful pepper
1/2 tablespoonful lemon juice
Slice the liver in pieces suitable for serving and let stand five minutes in boiling water. Drain the liver and dredge thickly with the flour, then fry in hot bacon fat until browned. Add any remaining flour and transfer to a casserole in alternate layers with the vegetables. Add the boiling water and seasonings, cover and cook slowly one and one-half hours. Serve with boiled brown rice and a crisp green salad.
1 1/2 pounds liver
1 pint canned tomatoes
2 shredded green peppers 2 onions, sliced
4 tablespoonfuls butter or chicken fat 3 tablespoonfuls flour 3/4 teaspoonful salt 1/8 teaspoonful pepper
Order the liver sliced moderately thin. Scald it with boiling water, and peel off the tough skin and membrane. Then dip the liver in flour, fry it quickly in butter or chicken fat, salting it while cooking. Remove the liver and set in a warm place. Put the onions and the green peppers into the drippings, and fry until they are soft; then add the flour, and the tomato and seasonings. Stir constantly until thick and cook for about ten minutes. Transferee liver to a platter, pour over the sauce and, in serving, garnish with parsley.
Clean the hearts thoroughly, then slice crosswise in inch pieces. Peel eight medium-sized onions and cut into rings. Put a half cupful of beef drippings in a deep frying pan or heavy kettle and brown the heart and onions together. Add a bit of bay leaf, two or three cloves and a fourth cupful of celery leaves, or diced celery, dredge over a fourth cupful of flour and add water to half cover - about 3 cupfuls. Cover closely and simmer for an hour and a half.