This old Southern recipe is served at the Blue Willow Inn every Thursday for lunch and supper. It seems that few people cook liver at home anymore because there is always one member of the family who can’t stand it. Louis makes sure we provide it for the large contingent of liver lovers who miss one of the South’s traditional meals and count on this recipe once every week.
¼ to ⅓ cup vegetable oil
1 medium onion, sliced
½ cup all-purpose flour
Salt and pepper
1 to 2 pounds beef liver
In a heavy skillet on medium heat add the oil and sauté the sliced onions until tender and slightly brown. Remove the onions from the skillet.
Pour the flour into a flat pan and mix the salt and pepper to taste into the flour. Coat each side of the liver pieces with the flour. Make sure there is enough oil in the skillet to cover the bottom, add oil if necessary, and heat the oil. Place the liver in the hot oil. When the red juices are flowing from the top, turn the liver over. Add a little more oil, if necessary. Cook for 2 to 3 minutes and turn, cooking 2 to 3 minutes longer. Do not overcook because the liver will be tough. When done, remove the liver from the heat and smother with the sautéed onions.
YIELD: 4 TO 5 SERVINGS