Sweet-And-Sour Calf's Liver With Spaetzel

Recipe Ingredients

2		Onions - sliced
3 tablespoons	45ml	Fat
1 lb	454g / 16oz	Calf's liver - diced
1 1/2 teaspoons	7.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
1/4 teaspoon	1.3ml	Paprika
2 tablespoons	30ml	Flour
1 1/2 cups	355ml	Boiling water
2 tablespoons	30ml	Lemon juice
2 teaspoons	10ml	Sugar

Recipe Instructions

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.

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

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