Potted Liver Danish Style
|Carrots||2 Large, thinly sliced|
|Onions||3 Medium, sliced|
|Salt pork/Danish bacon||1⁄4 Pound, cubed|
|Liver||1 1⁄4 Pound, cut into 1 1/2-inch slices|
|All-purpose flour||3 Tablespoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
Cook carrots and onions with salt pork or bacon until tender, stirring occasionally.
Do not brown.
Dredge liver with flour.
In another pan, heat butter and cook liver in it until browned on all sides, about 5 minutes.
Add salt and pepper to taste.
Combine vegetables, liver, and the pan juices in one skillet.
Simmer, covered, over low heat for about 10 minutes.
Add cream and bring just to a gentle boil.
Sprinkle with parsley and serve in casserole with boiled potatoes on the side.
Makes 4 to 6 servings.