Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Calf's liver
1/2 c Flour
1 1/2 ts Salt
1/4 ts Pepper
4 tb Chicken fat
3 c Sliced onions
1 tb Cornstarch
1 c Beef broth

Have the liver sliced into 4 thin slices. Dip in the flour mixed
with the salt and pepper. Heat the fat in a skillet and brown the
liver on both sides. Remove liver. Brown the onions in the fat
remaining in the pan. Mix the cornstarch and broth together and add
to the onions, stirring constantly until mixture reaches the boiling
point. Scrape the bottom of skillet and cook additional 2 minutes.
Pour over the liver. Serves 4. Recipe Source: THE ART OF JEWISH
COOKING by Jennie Grossinger Published by Bantam Books, Inc.
(c) 1958 Recipe formatted for MasterCoo

Recipe By : Jennie Grossinger - "The Art Of Jewish

Browse by categories