Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Liver | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Calfs liver
- Sliced white or yellow onion (One for every two people eating)
- Imported Sweet Paprika
- Salt and Pepper
- Flour
- butter
- Good vinegar red or white
Directions
Depending on how much liver you are making, slice liver into finger sized strips.
Season liver with very liberal sprinkling of paprika.
Season with salt and pepper.
Dredge strips in flour. Let rest while you thinly slice onions.
Melt butter in frying pan and saute onions. When onions are almost cooked, toss in the liver strips and saute along with the onions. The liver will only take a few minutes to cook. When they are done, sprinkle about 1/2 tsp. paprika over the onions and mix in a good Tbls. vinegar to make a thick onion gravy.
Serve when ready.