1 pound sliced veal liver
2 onions, chopped fine
1 pod garlic
Parsley and green onion tops
1 - Remove thin skin of liver edges and slit to keep from curling up.
2 - Season thoroughly with salt, red and black pepper.
3 - Dip into flour, and drop each piece into hot lard frying quickly until browned.
4 - Aded onion, garlic, parsley, green onion tops and a few drops of vinegar on each slice of liver.
5 - Cover and cook slowly until onions are done.
6 - A tablespoon of water will keep from sticking.
7 - Delicious when served with grits or mashed potatoes.