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Liver Pot Roast

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  Flour 4 Tablespoon (0.25 Cup)
  Salt 2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Baby beef liver 3 Pound
  Bacon drippings 4 Tablespoon
  Onion 1 , sliced
  Dry white table wine 1 Cup (16 tbs)
  Bouillon/Consomme 1⁄2 Cup (8 tbs)
  Vinegar 2 Tablespoon
  Whole black peppers 1⁄4 Teaspoon
  Bay leaves 2 Small
  Lemon 1⁄2 , thinly sliced
  Bacon drippings 1 Tablespoon

Combine flour, salt, and pepper; sprinkle over liver and roll meat in it until well coated.
Heat the 4 tablespoons bacon drippings in a heavy kettle with a tight fitting cover; brown meat well on all sides in drippings.
Add onion, then pour in wine and consomme.
Season with vinegar, whole peppers, bay leaves, sliced lemon, and the 1 tablespoon bacon drippings.
Cover pan and simmer slowly for 1 hour, or until meat is tender.
Remove liver to a serving platter and keep hot.
Thicken sauce for gravy, if desired.
Slice liver before serving with gravy.

Recipe Summary

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3002 Calories from Fat 1121

% Daily Value*

Total Fat 124 g191.4%

Saturated Fat 50.6 g252.9%

Trans Fat 2.3 g

Cholesterol 3818.1 mg1272.7%

Sodium 5410.3 mg225.4%

Total Carbohydrates 124 g41.4%

Dietary Fiber 6.3 g25.2%

Sugars 8.4 g

Protein 286 g571.4%

Vitamin A 4602% Vitamin C 85.5%

Calcium 16.9% Iron 397.3%

*Based on a 2000 Calorie diet

Liver Pot Roast Recipe