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Calves Liver with Lemon Thyme

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Recipe Ingredients

8 ounces calves liver, sliced
1 tablespoon olive oil
6 sprigs fresh lemon thyme, chopped
salt and pepper to taste

Cooking Procedures

Rinse liver and pat dry. Heat oil in a large non-stick skillet over medium heat. Place the fresh thyme in a layer on the bottom of the pan, then lay the liver on top. Cook on medium heat for about 4 to 5 minutes on each side. Calves' liver may be eaten slightly pink, but be careful not to overcook it. Season with salt and pepper after cooking. 
 
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Excerpt from the wayback cook-book collection:

Mix yolks of eggs, flour, milk, oil and salt together. Beat well; add baking powder and the reserved }4 cup barley flour if batter is too thin. Fold in the whites of eggs, pour into greased muffin tins and bake thirty or forty minutes. Miss Aileen Jaffa. BARLEY DROP BISCUIT 2 l/2 cups barley flour. 1 tsp. salt. 4 tsp. baking powder. 1/2 tblsp. fat. 1 cup milk. Mix dry ingredients. Melt fat in measuring cup and add about 1 cup of milk, then add this mixture to the dry ingredients.

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