Fried Galteb' Liver
Ingredients
Directions
Cut the liver into thin slices.
Soak the slices in a mixture of coarse sea salt and water for several hours to draw out impurities.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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