Last night I tried making liver and onions for the first time (never eaten it either). Why, you might ask? Well, we bought a half of a cow a couple years back, and lurking in the deep freeze was a package of pre-sliced liver. So I thought I’d give it a go. The recipe I found suggested soaking the liver in lemon juice for a few hours before cooking, then dredging in flour, salt and pepper before sauteeing. So that’s what I did.
The end result? I don’t much care for liver and onions, I now know. You never know ‘til you try. . My wife, who has had it before, said it was a good batch. I’ll stick to chicken livers.