Liver from European elk or from deer, cut into small pieces
3 1/2 Esslöffel
Fat
1
Onion, finely chopped
1 Esslöffel
Flour
1 Esslöffel
Vinegar
4
To 6 cups meat broth
die Zubereitung:
salt and pepper to taste spätzle
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 spätzle, and briefly bring once more to a boil. Stir in vinegar to taste.
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
