Fried Liver and Onions with Horseradish and Sour Cream

corn oil	1/4 c and 1 T
yellow or white onion	1/2 medium
calf or beef liver	3/4 to 1 lb, defatted, deveined and sliced
salt	to taste
pepper	to taste
lemon peel	to taste (optional)
bread crumbs	3/4 c
flour	1 T
sour cream	2 T
prepared horseradish	1 T
milk	1/3 c or to taste

Slice the onion fairly thickly, separate the rings and fry until brown in 1/4 cup of corn oil. Remove the onions to a warm platter to drain. Wash the liver, sprinkle with salt, pepper and lemon peel, coat with bread crumbs and fry in the hot corn oil. Lightly brown the liver on both sides taking care not to overcook it as it becomes tough. Remove the liver to a warm platter to drain. Discard the corn oil and with 1 tablespoon fresh corn oil and 1 tablespoon flour prepare a light brown roux. Add the sour cream and the prepared horseradish to the roux, lower the heat to a simmer and blend until the gravy becomes smooth. Add milk to the gravy to give the desired consistency. Place the liver in the gravy, cover the liver with onions and some gravy then simmer for several minutes until the liver is rewarmed.

Recipe from An Eclectic Cookbook (Copyright © 1987, John S. Garavelli), page 6–1.