I have to cook liver and onions for a client at the end of the week. I have never had it. I have been dig'n around on the net for a reciepe. It seems some people soak it in milk before and say that is the most important step. To keep it from becoming bitter.
Other reciepes say saute it and then add the onions and worschestire sauce and seasoning.
What would you recomend?
Answer by cbk_mom3 at 7:45 PM on Jan. 10, 2011
Answer by GrnEyedGrandma at 7:46 PM on Jan. 10, 2011
Answer by shivasgirl at 8:09 PM on Jan. 10, 2011