1 lb liver, sliced
1/2 cup flour
1/2 tsp dill weed
1/4 tsp pepper
2 tsp salt
1/2 cup onions, minced
1/4 cup butter
A Recipe for
Dill Liver & Onions
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
| Robert Fuoss |
This Recipe for Dill Liver & Onions is one of thousands in the Recipes-to-go Meat Cookbook.
Food Tip |
If you enjoy this Dill Liver & Onions Recipe - you should enjoy the recipe collections you can find on the websites below:
I refuse to believe that trading recipes is silly. Tuna fish casserole is at least as real as corporate stock. |
| Barbara Grizzuti Harrison |
Food Tip |
This is a recipe for Dill Liver & Onions from the recipe cookbook of Recipes-to-go (Meat)
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
| Emily Post |
An empty belly is the best cook. |
| Estonian Proverb |
What do snowmen eat for breakfast? Snowflakes. |
| Unknown |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
| Vince Staten |
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
Mix flour, salt and pepper in a shallow dish. Dredge liver with the
mixture on both sides. Melt butter in skillet and brown liver using
medium heat. Reduce heat, sprinkle with onion and dill. Cover and
simmer 20 minutes.
Serves: 4
Dill Liver & Onions Recipe brought to you by Recipes To-Go