CALF'S LIVER SMOTHERED IN ONIONS

Ingredients

• 2 tablespoons Goose fat (or olive oil) (Originally goose fat. Substituted with olive oil for a modern alternative.)
• 1 medium Onion
• 1 pound Calf's liver
• 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 2 tablespoons All-purpose flour
• 1 leaf Bay leaf
• 5 cloves Whole cloves
• 2 peppercorns Black peppercorns
• 1/2 cup Hot water (Quantity estimated (not specified in original recipe))

Instructions

1. 1Heat the goose fat (or olive oil) in a stew-pan or large skillet with a close-fitting lid over medium heat. Slice the onion and add it to the pan. Cook, stirring occasionally, until the onion is a light yellow color, about 8-10 minutes.
2. 2While the onions are cooking, sprinkle the calf's liver with fine salt and dredge it with flour.
3. 3Place the floured liver in the pan with the onions. Add the bay leaf, cloves, and peppercorns. Cover the pan tightly and stew the liver over low heat, turning it occasionally. Add a little hot water as needed to prevent sticking, about 1/4 cup at a time. Cook until the liver is tender, about 15 minutes.