Liver Pot Roast
|Flour||4 Tablespoon (0.25 Cup)|
|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)|
|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.