Prepare sauce by combining apple juice concentrate, port, and 1 tbsp butter in a small saucepan. Boil sauce until reduced to 1/2 cup. Set aside. Remove any bits of fat or grislte from liver and cut each in half. Combine flour, salt, and pepper in a plastic bag. Drop liver pieces in a few at a time and toss to coat. Melt 2 tbsp butter over medium heat and brown liver pieces, turning once. Cook until no pink shows when liver is cut, but do not overcook. Place livers in a serving dish and pour sauce overtop. Makes 4 servings.
Formatted by Mardi amdesjar@mb.sympatico.ca December 3, 1997
Recipe by: unknown cookbook
Posted to MC-Recipe Digest V1 #980 by Mardi <amdesjar@mb.sympatico.ca> on Jan 3, 1998
