Fried liver

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Innmat. Blod, s. 93 (falt i det fri)

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1
Lard the liver
Dry the liver. Cut the pork fat into strips, roll them in the mixed salt and pepper and lard the liver generously.
2
Brown and cook
Brown the liver in butter or fat and gradually add water or milk. Turn the roast often and cook for about 1 hour.
3
Thicken the gravy
Stir the flour into a little cold water, add it to the gravy and boil for a few minutes.
4
Variations
The same method can be used for dishes such as liver steaks, liver rolls, fried kidney and fried hearts.

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