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Princess Beef Liver

Contributed by Holly Chichester

We offer extra liver for free. Just ask!

Melt a small amount of butter in a heavy pan. (We have a grill pan which works very well.) Dip liver slices in some flour so they are very lightly coated. Saute in frying pan, turning once. Grate nutmeg on top of meat as it is cooking.

When meat is just firm to touch (do not overcook) and slightly brown on outside, pour a little sherry in the pan (about 1/4-1/2 cup). Cook meat a couple of minutes more. Remove meat to plates.

Turn up heat and cook pan juices and sherry until slightly thick and pour over liver and serve.

Be careful not to overcook, which will make the liver tough.
Cook until it just loses its pinkness and it will be juicy and tender.

Good with a green salad with fresh herbs and orange slices.