Tonight's supper

[Frank S]

On another thread in tool talk I made mention about what I was having for supper.
Most people either love or hate liver & onions
If you like it as a meal you have probably had it prepared in a number of ways.
If you don't like it then I guarantee you have never had it prepared the way I did it tonight.
I started out with a lb. of sliced calf liver bought frozen so had to be thawed overnight in the fridge.
I sliced it into 1" wide strips then rinsed them in a bowl of cool tap water several times until most of the blood had been rinsed out then I poured whole milk in the bowl enough to cover and returned it to the fridge for 2 hours. I sliced and cut up a fist sized yellow onion and a green bell pepper I sauteed these in a pan of butter added in a very liberal amount of coarse ground black pepper and a small pinch of salt
then drained the milk poured some flour on a plate and battered the liver in the flour I remover the onions and bell peppers from the skillet and placed them in an electric skillet set to 200°with about 3 cups of water
I lightly browned the liver in the skillet in what little butter still coated it then poured the liver strips in the electric skillet added a hefty shake of oregano crumbled up some fresh sweet basil leaves thee or four table spoons of flour and covered. stiring this every so often for the next 4 hours.
when it was time to eat I thought there would be enough for 4 people but the 2 of us only left a little of the gravy and it sure was good.