Danish Inn-Keepers Veal Liver-Dish (Krokonens Lever-Fad)

Name: Danish Inn-Keepers Veal Liver-Dish (Krokonens Lever-Fad)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 400 g veal liver, in thin slices; 30 g flour; 1 teaspoon salt; 1/4 teaspoon pepper; 50 g butter; 2 onions (about 125 gr); 4 tomatoes; 200 g green beans; 300 ml milk; curry (optional); 1/4 teaspoon liquid gravy browner; potato, for four; 1 tablespoon chopped parsley, for decoration on boiled potatoes at serving time

Submitted by Scandigirl

"We don't often eat liver, but once in a while we get a craving for some good Danish Liver. The recipe always comes out of the old books. I thought I would share it with you!"

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Ready In:: 25mins
Ingredients:: 13
Serves:: 4

ingredients

400 g veal liver, in thin slices
30 g flour
1 teaspoon salt
¹⁄₄ teaspoon pepper
50 g butter
2 onions (about 125 gr)
4 tomatoes
200 g green beans
300 ml milk
curry (optional)
¹⁄₄ teaspoon liquid gravy browner
potato, for four
1 tablespoon chopped parsley, for decoration on boiled potatoes at serving time

directions

Clean liver and pat dry.
Set aside.
Combine flour and seasoning.
Turn liver slices in flour mix, and fry in the butter (3 minutes on each side).
Remove and keep warm in the serving plate.
Peel onions and slice thinly.
Fry with quartered tomatoes in the leftover butter on the frying pan.
Remove and place on top of liver slices.
Add milk and boil off the pan, taste with salt, pepper and curry (optional).
Add gravy colouring and pour sauce over the liver.
Boil the beans in ligthly salted water until tender.
Arrange beans on top of liver.
Serve boiled potatoes with a sprinkle of chopped parsley.

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RECIPE SUBMITTED BY

Scandigirl

Canada

I'm Danish-Canadian! I immigrated to Canada in 1968 and lived in B.C. until 1979, then we had the wonderful opportunity to live in Hawaii for almost 3 years. We moved to Southern Ontario in 1982. Of profession, I'm a Doctor of Human Biochemistry, specializing in Nutrition, a Doctor of Homeopathic Medicine, and a Registered Nutrition Consultant Practitioner, I have my own full time practice. My passion is cooking! I have tested and tried over 10.000 recipes over the last 30 years on my beloved husband who is now residing in a Long Term Facility with Dementia, so I have to make meals for one, healthy and simple. />My pet peeve is too much garlic in a creamy rich sauce. My favourite cookbook is the one I have made myself over the past 40 years. My interests are knitting Scandinavian socks, sweaters, reading. If I had a month off I would visit our adult children and 4 year old Granddaughter, who resides in British Columbia and Florida, and cook them their favorite meals.

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