Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/4 lb Calf or lamb's liver 1/2 tb Tomato paste + 1 c. water
Oil or butter for frying 1/2 ts Rosemary (opt.)
1/2 c Finest quality oil 1 ea Bay leaf
2 tb Flour Salt pepper to taste
Flour for dipping 1 c Water (or more as needed)
1/3 c Vinegar

Slice liver, dip slices into flour, fry in hot oil or butter, and
place on a platter. Add the 1/2 c. oil to the oil in which you fried
the liver, and when it is hot, slowly add the 2 tbs. flour, stirring
constantly with a wooden spoon until well blended. When the mixture
is lightly browned, add the vinegar, tomato paste and water. Add
rosemary, bay leaf, and salt pepper. Cook the sauce for 5 to 10
min. (but do not let it become too thick). Add liver to sauce; cook
for 2 to 3 min. longer. Serve hot or cold.

NOTE: Liver prepared in this fashion will keep for several days,
especially during the winter.

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