Yield: 4 servings
|2||Onions -- sliced|
|1 pounds||Calf's liver -- diced|
|1½ cup||Boiling water|
|2 tablespoons||Lemon juice|
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