Recipes / Personal notebook
Personal Notebook · Original Method Preserved · Printable
Swiss-Style Baked Liver
Liver baked over seasoned onions with red cooking wine.
Ingredients
- 6 slices liver
- 2 large onions
- 2 oz butter, divided as described below
- ½ cup Holland House Red Cooking Wine
- 1 tablespoon parsley
- 1 bay leaf
- ½ teaspoon thyme
- Flour, for coating liver (amount not specified)
- Salt, to taste
- Pepper, to taste
- ½ cup water
Directions from the notebook
- Cut onions into ½-inch slices and separate the rings.
- Layer onions in a casserole dish with 1 oz butter, wine and seasonings.
- Add ½ cup water.
- Cover and bake at 350°F for 30 minutes.
- Coat liver with flour.
- Lay liver over the onions and dot with the remaining butter.
- Cover and bake for 30 minutes, basting two or three times.
- Remove the cover and bake another 10 minutes.
Notebook and ingredient notes
The original handwritten recipe calls for ½ cup red wine. The creator specifies that the red wine she used in recipes like this was Holland House Red Cooking Wine, not ordinary drinking wine. This brand detail is preserved as part of how she cooked.
The notebook lists 2 oz butter, while the method specifies 1 oz for the onions and the rest dotted over the liver. Flour, salt and pepper are listed without amounts. The recipe is archived as written, without adapting it to current dietary needs. The creator confirms she made this dish. It was the only way she could persuade Tom to eat liver, while she herself has always loved liver.
Food safety: Liver should be cooked to a safe internal temperature appropriate to its animal source; baking times alone do not guarantee doneness.