Gourmet Foods

• 1 pound calf’s beef or chicken livers
• 2 onions
• 2 hard-boiled eggs
• 3 tablespoons rendered chicken fat
• 1 teaspoon salt
• ¼ teaspoons freshly ground black pepper

Wash the liver and combine in a sauce pan with 1 onion and water to cover. Bring to a boil and cook over low heat 10 minutes. Drain and discard the onion. Remove skin from liver.

Grind or chop the liver, eggs, and remaining onion until smooth. Blend in the fat, salt, and pepper. Taste for seasoning.

Serve on lettuce leaves. If you like, garnish with a little chicken fat on each portion. Serves 6 as an appetizer or 12 as a spread.

• 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.

• 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.