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Veal Liver

(The Italian Cook Book)







(Fegato di vitella alla veneziana)



Brown a large onion cut in thin slices in oil and place in the saucepan

the liver cut in thin slices. Brown everything on a strong fire. When

the liver takes a reddish color it is ready. If it is overdone, it

becomes too hard. Salt just before removing from the saucepan.







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