Venetian Style Liver
|Calf liver||1 Pound, sliced|
|Seasoning salt||To Taste|
|Small onions||1 , chopped|
|Garlic/1/4 teaspoon garlic salt||1⁄4 Clove (1.25 gm), crushed|
|Dry white wine/1 tablespoon lemon juice plus 1/3 cup chicken broth||1⁄2 Cup (8 tbs)|
|Chopped parsley||2 Tablespoon|
|Cooked vermicelli/Noodles||1⁄2 Cup (8 tbs) (Use It Cold)|
|Parmesan cheese||4 Tablespoon|
Wipe calves' liver and remove any skin from the edges.
Dust lightly with seasoning salt and flour.
Cut into 1 x 2-inch strips.
Heat the butter and swirl in the pan.
When bubbly add the onion and stir-fry until transparent.
Push to the side of the pan and add the liver.
Cook quickly on both sides.
Gash one piece to the centre and when pinkness disappears remove liver and keep hot.
Add garlic, wine and parsley to the pan.
Stir quickly until mixture boils.
Add freshly ground black pepper and pour over the liver.