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Liver and Onions
Preparation time: 30 min.

2 tbs. fat
2 cups diced onions
1 1/2 lbs. liver, cut 1/2 inch thick
Salt
Black pepper
1 tbs. Worcestershire sauce

Melt fat in a heavy skillet. Add enough of the onions to form a thin layer on the bottom of the pan. Wipe liver. Season with salt and pepper. Lay half of the liver on top of the onions and sprinkle with half of the Worcestershire sauce. Cover skillet and place over a high flame for a few minutes. Lower heat and continue to cook 5 minutes. When liver is tender, remove from oven to a plate. Continue to cook onions until lightly browned, then remove to a covered dish and keep warm. Return liver to skillet, adding more fat, if necessary, and brown quickly on each side. Place liver in serving dish and cover with the onions. Serve immediately.

Serves 4-6
195 cal. per serving
Source of vitamins A, B complex

Recipe submitted by A. B. Manning

Tested in THE AMERICAN HOME KITCHEN