Liver Goulash (Hungarian)

 Liver Goulash (Hungarian) 

2 tablespoons of good beef drippings 

1 lb calf or beef liver 

2 tablespoons flour 

2 large onions

Potatoe

Parsley

Milk

Salt 

Skin liver and let it stand for a while in milk and water.Slice in small pieces. Put drippings in saucepan and add the finely chopped onions, and cook slowly until yellow and tender. Add liver, and cook gently ten minutes, season, and thicken gravy with flour, stirring to keep it smooth. Let it boil a few min. Pile riced potato in center of large serving dish, and put liver and gravy around potato. A sprinkle of finely chopped parsley makes it more attractive.

The recipe found in

FROM CRIB TO COLLEGE The PARENTS Magazine Title registered US Patent Office and in Canada;February 1929 VOL IV No 2