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 cook on a low fire for an hour, if they are scallions, or young onions. If they are not, two hours are not enough, sometimes.

When cooked and soft, drain and place in a large deep dish. Brown a piece of butter with a tablespoonful of flour, a cup of broth, salt and pepper. Mix everything and when it begins to boil pour the sauce on the onions, which must be served hot.

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.

Clean and trim the liver, then cut in slices half an inch thick. Dip in flour and place, without delay in a saucepan in which a small onion has been browned in butter. Salt just before serving.

The polenta is a very popular dish in Northern