Braised Liver And Vegetables

• 1 1/2 lb. liver (beef or pork)
• 2 Tbsp. flour
• 2 1/2 tsp. salt
• 1/8 tsp. pepper
• 2 Tbsp. cooking fat (bacon drippings)
• 4 medium sized turnips, sliced thinly
• 4 medium sized carrots, sliced thinly
• 1 large onion, sliced thinly
• 1/4 tsp. marjoram
• 1/2 c. water
• paprika

1. Cut liver into 6 serving sized pieces.
2. Combine flour, 1 teaspoon salt and pepper; dredge the liver slices.
3. Brown liver in cooking fat and remove from pan.
4. Pour off drippings.
5. Add turnips, carrots and onion to the pan.
6. Sprinkle with 1 1/2 teaspoons salt and marjoram.
7. Place liver on top of the vegetables; add the water. Cover tightly and cook slowly for 25 minutes or until done to taste.
8. Place liver and vegetables on a platter and sprinkle with paprika.
9. Yield:
10. 6 servings.

beef, flour, salt, pepper, cooking fat, carrots, onion, marjoram, water, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=896877 (may not work)