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| 1-1/2 | pounds | calves liver | |||
| 1 | large | onion chopped | |||
| 2 | teaspoons | chopped parsley | Click Here! | ||
| 2 | tablespoons | butter | |||
| 4 | tablespoons | flour | |||
| 1 | teaspoon | salt | |||
| dash | pepper | ||||
| 3 | tablespoons | vinegar | |||
| 2-1/2 | cups | beef boullion | |||
| 2 | large | onions, thickly sliced | |||
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| Wash liver thoroughly. Coat each liver piece in flour and a little salt and pepper; fry in hot oil until browned...
do not overcook. Remove the liver and set aside. Brown onion and parsley in butter; stir in flour, seasonings and vinegar, and add boullion gradually, stirring constantly. Cook until thickened. Place liver in gravy and cook, covered for 15 minutes, turning once. Add the sliced onions and cook until onions are tender (approximately 5 - 10 minutes). This gravy is excellent and begs for mashed potatoes! |
