This is for Dixie, Gloria, and Ann. The recipe
comes from A treasury of great recipes by Mary
and Vincent Price. We received this cookbook in
the mid 60's with the purchase of a new washing
machine from Sears. I loved reading it and the only
thing we could afford to make was the liver and
onions. It's really good. Penny from Wisconsin

Fegato Alla Veneziana
(calf's liver with onions and white wine)

2 cups thinly sliced onions
1/2 cup butter
1/4 tsp sage
In a large skillet saut?for 10 minutes or until
onion is lightly browned and cooked.

Cut: 1 pound sliced calf's liver into thin strips.

In paper bag combine: 1/4 cup flour, 1/2 tsp salt,
and 1/8 tsp freshly ground pepper. Add the calf's
liver and shake bag to coat the pieces with the
seasoned flour. Add liver to onions and butter and
cook over high heat for 5 minutes, stirring constantly.

Put liver on warm serving platter.

To pan add: 1 Tbls minced parsley, 3 Tbls beef
stock, and 3 Tbls dry white wine. Cook for 1 minute,
stirring in all the brown glaze from bottom of pan.

Pour over the liver and onions and serve immediately.

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