Panned Liver Recipe

• 1 pound beef liver sliced very thin
• 3 medium sized onions, sliced
• Salt and pepper
• ½ cup corn oil

1. Scald the liver, dry on a towel, and remove the outer skin and membranes.
2. Fry the onions until soft and yellowed in one-half cup corn oil.
3. Remove the onions and keep hot; fry the liver first on one side, then the other in the corn oil, allowing about six minutes.
4. Dust with salt and pepper and serve garnished with the onions.

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