Liver a la Creole
1 lb sliced beef or calf liver
3 tbs[ salad oil
1 large onion, sliced in rings, thick
1 green pepper
1 heaping tbsp flour
salt and black pepper
1 - Put salad oil in iron skillet to get very hot.
2 - Put sliced liver in oil and fry rapidly for 10 minutes.
3 - Remove from skillet to plate, make roux with remaining oil and flour, brown well,
add onions put liver in with roux, then stir until liver is coated with roux then add very slowly 4 cps
hot water, season, add green pepper cut in rings.
4 - Cook 10 minutes more, and serve. Entire cooking time 3/4 hour.
Serve at breakfast or supper with grits.