Preparation:
Slice liver, dip slices into flour, fry in hot oil or butter, and place on a platter. Add the 1/2 cup oil to the oil in which you fried the liver, and when it is hot, slowly add the 2 tbs flour, stirring constantly with a wooden spoon until well blended. When the mixture is lightly browned, add the vinegar, tomato paste and water.
Add rosemary, bay leaf, and salt and pepper. Cook the sauce for 5 to 10 minutes (but do not let it become too thick). Add liver to sauce; cook for 2 to 3 minutes longer. Serve hot or cold.
NOTE: Liver prepared in this fashion will keep for several days, especially during the winter. |
