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- 1 pound calf’s liver
- ½ cup flour
- 1 ½ teaspoon salt
- ¼ teaspoon pepper
- 4 tablespoons chicken fat
- 3 cups sliced onions
- 1 tablespoon cornstarch
- 1 cup 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 the skillet and cook additional 2 minutes. Pour over the liver. Serves 4.