Classic Culinary Arts:

Liver Saute With Piquant Sauce Recipe

Liver Saute With Piquant Sauce Recipe, part of the classic American culinary arts. Pieces such as Liver Saute With Piquant Sauce Recipe are classics from nineteenth century America, with old-fashioned ingredients, cooking techniques, and cooking utensils. Even the instructions and terminology are original, so you'll get a taste of classic culinary arts by just reading them. And these free recipes and techniques are yours to use and share as you'd like.

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Liver Saute With Piquant Sauce Recipe

Cut the liver in slices about one-third of an inch thick, and if beef liver, let it stand in warm water ten minutes (calves' livers will not need this). Drain dry, and put in the frying-pan with enough beef or pork drippings to prevent its sticking, and cook very slowly for eight minutes, turning constantly. Take up on a hot dish and pour a piquant sauce over it. Serve immediately.