2 1/4 lb Calf or lambs liver
Oil or butter for frying
1/2 c  Finest quality oil
2 tb Flour
Flour for dipping
1/3 c  Vinegar
1/2 tb Tomato paste + 1 c. water
1/2 ts Rosemary (opt.)
1    Bay leaf
Salt & pepper to taste
1 c  Water (or more as needed)

Slice liver, dip slices into flour, fry in hot oil or butter, and place
on a platter. Add the 1/2 c. oil to the oil in which you fried the liver,
and when it is hot, slowly add the 2 tbs. flour, stirring constantly with a
wooden spoon until well blended. When the mixture is lightly browned, add
the vinegar, tomato paste and water. Add rosemary, bay leaf, and salt &
pepper. Cook the sauce for 5 to 10 min. (but do not let it become too
thick). Add liver to sauce; cook for 2 to 3 min. longer. Serve hot or
cold.

NOTE: Liver prepared in this fashion will keep for several days,
especially during the winter.