The Tyrol: Tiroler Leber (Calves Liver Tyrolean Style)

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      Title: Tiroler Leber (Calves Liver Tyrolean Style)
 Categories: Meats, Tyrolean, Main dishes
      Yield: 4 Servings
 
  1 1/2 lb Calves' liver
      2 tb Plain flour
      1    Small onion, finely chopped
      2 oz Lard or pork dripping
           Salt and pepper
    1/4 pt Sour cream
      1 ts Wine vinegar
      1 tb Chopped capers
      1 ts Grated lemon rind
      2 tb Good stock
 
  Slice the liver and dust one side of each slice lightly without half
  the flour.  Melt the fat and fry the liver for two or three minutes,
  turning it over once, then remove and keep hot.  Fry the chopped
  onion in the same fat -- add a little more if necessary -- until
  softened and just tinged with color.  Add remaining flour, stir and
  continue frying until the onions are deep golden brown.  Add salt,
  capers, pepper, lemon rind, vinegar and stock.  Stir to blend well,
  then add the cream.  Stir over low heat until well blended and
  thickened, then add the liver.  Leave to simmer for another three or
  four minutes, then serve.
  
  Rice is a good accompaniment, as are dumplings or nockerln.
  
 
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