Beef or Calf Liver

Chatham County, North Carolina recipe from the 1940's.

Slices of beef or calf liver (allow 4 oz per person)
1/2 cup self-rising flour
4 tbs vegetable oil
2 med onions, sliced
1/2 cup hot water
salt and pepper to taste

Mix together the flour, salt, and pepper. Coat the liver slices on both sides with the flour mixture. Put the oil in a frying pan over med high heat and let it get hot. Place the liver slices in the pan, but do not crowd them. They should brown on both sides.

Remove cooked slices and repeat until all the liver is cooked. Pour out the remaining fat and put in the onion slices, separated. Saute the onions for about 1 minute, then put the cooked liver back into the pan with the onions. Pour in the hot water, stir until heated through, then cover. Turn off the heat and let sit for 10 minutes. Spoon out the liver and onions and serve hot.

Serves 4.