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RE: Fried Liver
I accidentally discovered that if you cook it partially frozen, it comes out moist and tender. I was in a hurry (this was before we had microwaves) and DH needed to eat lunch and go back to work. I do not make w/ onions or like my meats in or covered w/ gravy, so I cannot help there. Just cook til done- don't overcook and enjoy.

For Ann RE Liver Gravy:- Depending on how much gravy you want, I would start w/ 2-3 TBS. of grease you fried the liver in, set some grease aside in case you want to make bigger quantity.. Add 1-2 TBS. flour at the time, and stir out all the lumps. Add a bit of flour along till you have a thick "paste". Allow to brown but not burn. Then add your liquid- I love milk gravy, but you can use just water or a mix of the two. Start w/ a cup or 2 of liquid, stirring as you go and as it comes to the boil it will thicken. Too thick add a bit more liquid.

2-3 TBS of Grease with 2-3 TBS of flour and 2 Cups of Milk/water should be good for a try. Hope this helped.
Cheryl,Charlotte

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