Danish Inn-Keepers Veal Liver-Dish (Krokonens Lever-Fad)

We don't often eat liver, but once in a while we get a craving for some good Danish Liver. The recipe always comes out of the old books. I thought I would share it with you!

• Ready In: 25 mins
• Serves: 4

Ingredients

• 400  g veal liver, in thin slices
• 30  g flour
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 50  g butter
• 2  onions (about 125 gr)
• 4  tomatoes
• 200  g green beans
• 300  ml milk
•  curry (optional)
• 1⁄4 teaspoon  liquid gravy browner
•  potato, for four
• 1  tablespoon  chopped parsley, for decoration on boiled potatoes at serving time

Directions

1. Clean liver and pat dry.
2. Set aside.
3. Combine flour and seasoning.
4. Turn liver slices in flour mix, and fry in the butter (3 minutes on each side).
5. Remove and keep warm in the serving plate.
6. Peel onions and slice thinly.
7. Fry with quartered tomatoes in the leftover butter on the frying pan.
8. Remove and place on top of liver slices.
9. Add milk and boil off the pan, taste with salt, pepper and curry (optional).
10. Add gravy colouring and pour sauce over the liver.
11. Boil the beans in ligthly salted water until tender.
12. Arrange beans on top of liver.
13. Serve boiled potatoes with a sprinkle of chopped parsley.