Categories: Meats, German 
      Yield: 4 servings 
  
    600 g  Liver from European elk or          1    Onion, finely chopped 
           -from deer, cut into small          1 tb Flour 
           -pieces                             1 tb Vinegar 
  3 1/2 tb Fat                                 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 by:  Karin Brewer, Cooking Echo, 8/92