Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Calf's liver |
| ½ cup | Flour |
| 1½ 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 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