Recipe - Sarazener (Saracen)

600 g Liver from European elk or
from deer, cut into small
pieces
3 One half tablespoon Fat
1 Onion, finely chopped
1 tablespoon Flour
1 tablespoon Vinegar
4 To 6 cups meat broth

salt and pepper to taste spaetzle

Roast the onions in the fat until golden, then add the liver and saute it.
Add the spices. Stirring constantly, dust liver with flour and then add a
little of the broth. Add the remainder of the broth and the spaetzle, and
briefly bring once more to a boil. Stir in vinegar to taste.

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 8/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini