Sarazener (Saracen)
meats
600 gm liver from european elk or from dee; r, cut into small pieces
3 1/2 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
Yield: 4 servings