They tried to disguise it as something else in the army mess hall, but we could tell by the odor. We called it mystery meat.😎
http://www.tasteofsouthern.com/liver-and-onions-recipe/
Place liver in a colander and drain.
Carefully spread liver pieces out in a pan, set aside.
Remove ends and skin from onion. Slice to desired thickness.
Heat a skillet to medium heat and add 2 Tablespoons butter.
Add sliced onions to the skillet.
Fry onions until translucent & slightly brown, stirring as needed, about 15-20 minutes.
Remove onions from skillet, set aside.
Set up a dredge station by placing flour in a dish or bowl.
Sprinkle liver with Salt, Black Pepper and Paprika to taste.
Dredge liver pieces in flour, coating both sides. Shake off any excess and set aside.
Add oil to skillet, let warm up for about 3 minutes.
Place liver slices in skillet, brown the bottom for about 3-4 minutes.
Flip liver slices over, let brown about 3 more minutes, do not over cook.
You may cut a slice of the liver to test for doneness.
Serve warm and Enjoy!
Liver was the only meal for which there was always an alternative entree available on Navy mess decks. The usual choice was “Take it or leave it.”
It must be breaded, browned along with the onions add water to make a gravy. Mnnn MMM
I ordered “bif stek something or other” in France not knowing the language and thinking I was getting steak. Surprise, surprise...it was liver. And it actually tasted wonderful until I realized the texture was too smooth, and it was not steak, and swapped with my husband. I think it could be probably disguised with sauces where you could choke it down.