This entry was posted on Saturday, September 8th, 2007 at 2:16 am and is filed under Liver. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
- 2 onions, sliced
- 3 tablespoons fat
- 1 pound calf’s liver, sliced
- 1 ½ teaspoons salt
- ¼ teaspoon pepper
- ¼ teaspoon paprika
- 2 tablespoons flour
- 1 ½ cups boiling water
- 2 tablespoons lemon juice
- 2 teaspoons sugar
Lightly brown the onions in the fat. Add the liver and cook over medium heat 5 minutes. Sprinkle with the salt, pepper, paprika and flour. Add the water, lemon juice and sugar, stirring constantly until mixture reaches the boiling point. Cook over low heat 5 minutes. Taste to correct seasoning and serve with Spaetzel. Serves 4.