liver, sweet and sour

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This is a change from the usual liver and onions. The liver must be veal’s.

First I dredge the thin slices of liver in flour and fry them in butter. I add salt and pepper.  When cooked through, I add the juice of a lemon and a scant teaspoon of sugar. I cook another minute to create a nice sauce.

This is good with a thick slice of toasted bread. 

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