1 pound sliced and cubed liver
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoon fat
3 tablespoon flour

3 1/2 cups cubed potatoes
1 cup thin-sliced onion
1 can cream of celery soup
1/2 cup milk
1 teaspoon salt and pepper to taste


Combine flour, salt, and pepper and roll the liver in the same; and brown in the fat.

Fry potatoes and onions until slightly brown. Alternate the liver and potatoes in a casserole that has been greased. 

Combine celery soup and milk and pour over the liver. 

Bake for 40 minutes in a 375-degree oven. 

Edith Hanson’s Kitchen Club

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