Recipe by mollypaul
Calf's liver is sweeter and more tender than beef liver. This recipe comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 1 lb calf liver, cut into 1 inch cubes
- salt and pepper
- 2 small onions, peeled and sliced
- lemon slice
- 2 sprigs parsley
- oil or fat, for frying