Baked Liver.
To-Day’s Recipe.
Cut the best calves’ liver into rather small slices. Take a pie-dish and lay in your slices. Shake a little flour over them and add half a finely chopped onion—more liver slices, more flour and more onion.Be generous with the onion, but do not put in too much flour. Give a final sprinkling of flour and fill your dish up with water very carefully. Cook for two to three hours. There should be rich gravy, and the liver very tender.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/TS19341108.2.115.11
Bibliographic details
Star (Christchurch), Volume LXVI, Issue 20456, 8 November 1934, Page 10
Word Count
84Baked Liver. Star (Christchurch), Volume LXVI, Issue 20456, 8 November 1934, Page 10
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