FRIED BEEF LIVER

Most people when you say liver think you have lost it. You mean you eat liver. Oh yeh, and they are so good. They are a good source of iron.

2 LBS. BEEF OR PORK LIVER
FLOUR
SALT AND PEPPER
OIL
ONIONS

I take my liver and put in a bowl with a little salt added to the water and sit them in the ref. to get most of the blood out of them. Then i rewash them for around 2 more times until they are light color. To me this gives them a better taste. Take the liver and if they are big slice them in the middle in half. Put some oil in a large skillet as you do not want to crowd the liver. Heat the oil. Put some flour on a plate. Take a slice of the liver and salt it and then dredge it in the flour which you have on a plate. Turn over and do the other side. Put in the skillet. Do all of the liver until the skillet is full. Turn the stove down to medium as the trick is not to scorch the liver. Let fry for around 30 minutes or until done. If you like you can slice up some onions and let them fry with the liver. Let them fry slow. Good with fried potatoes and macaroni and cheese.