Sweet-and-sour calf's liver with spaetzel
4 servings
Ingredients
| 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 |
Directions
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