Sarazener (saracen)
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Sarazener (saracen)
  German  
Last updated 6/12/2012 1:21:28 AM. Recipe ID 53684. Report a problem with this recipe.
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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 




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Recipe ID 53684 (Apr 03, 2005)

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