Sweet-and-sour calf's liver with spaetzel
4 servings
Quantity | Ingredient | |
---|---|---|
2 | Onions -- sliced | |
3 | tablespoons | Fat |
1 | pounds | Calf's liver -- diced |
1½ | teaspoon | Salt |
¼ | teaspoon | Pepper |
¼ | teaspoon | Paprika |
2 | tablespoons | Flour |
1½ | cup | 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" (recipe included in this database). Serves 4. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc.
(c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on 03-18-1995
Recipe By : Jennie Grossinger - "The Art Of Jewish
Related recipes
- 549350 calf's foot jelly
- Calf's brains appetizer
- Calf's feet jelly
- Calf's foot jelly
- Calf's liver with onion sauce
- Calfs feet with saffron risotto
- Hungarian calfs liver w/onions & vinegar sa
- Mountain oysters (calf fries)
- Oklahoma calf fries
- Roasted calf's liver with wild mushroom sauce
- Sauteed calf's liver w/bacon and red onions
- Sauteed calf's liver with fig-chinese vinegar syrup
- Sauteed calf's liver with pancetta and red onions
- Sauteed calf's liver with trumpet mushrooms & balsamic vineg
- Sauteed calf's liver with trumpet mushrooms and pancetta
- Scrambled eggs & calf's brains
- Scrambled eggs and calf's brains
- Spaetzel
- Stuffed calf's heart^
- Texas calf fries or mountain oysters