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Title: SARAZENER (SARACEN)
Categories: Meats, German
Yield: 4 servings
600 g Liver from European elk or
-from deer, cut into small
-pieces
3 1/2 tb Fat
1 Onion, finely chopped
1 tb Flour
1 tb 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
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