Sweet-and-sour calf's liver with spaetzel

Yield: 4 servings

Measure 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

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