I am 61 years old and have spent most of my life being "afraid" of liver. When I was a young girl, I went to spend the night at the home of an aunt and uncle. Aunt Gloria was so kind to me and she fixed a very nice dinner. The main course was fried calf's liver. I remember being conscious of the fact that it was a delicacy and that she had gone to a lot of trouble for me. So, I ate it with a smile on my face and told her how delicious it was. But it nearly gagged me. Oh, it was awful to my young pallet! After reading Nourishing Traditions, I realized we need to eat some liver (and other organ meats) on a regular basis. I bought some nice sliced beef liver at our local meat market. Sadly, I do not yet have a source of grass - fed beef, but will work on that. I cooked it, and it was tender, delicous and just all - round wonderful! My husband is very happy. He loves liver!
Here is how I did it for 2 people:
1/2 pound fresh sliced beef liver
1/2 cup unbleached flour with 1/4 teaspoon Celtic salt and some freshly ground pepper
1 large onion
2 T kettle lard
Peel and slice the onion thinly
Slice the liver into strips, maybe 1/2 inch wide
Heat a good frying pan on medium and melt the lard in it
Add the onions and cook until they are limp
Dredge the liver pieces in the seasoned flour and add to the hot pan
Saute', stirring with a spatula and cook until you cannot see any red at all on the liver pieces
Makes my mouth water, just to be writing about it. It is so easy and CHEAP. I was able to buy the liver for $1.39 a pound. That means this main course for the two of us costs less than a dollar.