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Chicago cookbook, 1930s?
Page 41
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Baked Liver and Onions 3 Bermuda Onions sliced 3 table spoons butter melted 1/3 cup water 2 Table spoon minced parsley 1 # sliced calves or beef liver seasoned and floured 1/3 teaspoon thyme 1 Bay leaf. Place onions in a shallow baking dish. Dribble butter and water on top. Cover and bake in a 350 degree oven for 25 min. Dredge liver in flour. Place on top of onions. Add parsley thyme and Bay leaf. Cover casserole and bake 30 min. longer. Remove Bay leaf and serve immediately.
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Baked Liver and Onions 3 Bermuda Onions sliced 3 table spoons butter melted 1/3 cup water 2 Table spoon minced parsley 1 # sliced calves or beef liver seasoned and floured 1/3 teaspoon thyme 1 Bay leaf. Place onions in a shallow baking dish. Dribble butter and water on top. Cover and bake in a 350 degree oven for 25 min. Dredge liver in flour. Place on top of onions. Add parsley thyme and Bay leaf. Cover casserole and bake 30 min. longer. Remove Bay leaf and serve immediately.
Szathmary Culinary Manuscripts and Cookbooks
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