Calf's Liver With Onion Sauce

Recipe Ingredients

1 lb	454g / 16oz	Calf's liver
1/2 cup	31g / 1.1oz	Flour
1 1/2 teaspoons	7.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
4 tablespoons	60ml	Chicken fat
3 cups	187g / 6.6oz	Sliced onions
1 tablespoon	15ml	Cornstarch
1 cup	237ml	Beef broth

Recipe Instructions

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.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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