Calf's Liver With Grapes

• 8 thin slices calf's liver, about 1 1/2 pounds
• Salt to taste if desired
• Freshly ground pepper to taste
• 13 cup flour
• 1 tablespoon sugar
• 1 tablespoon red-wine vinegar
• 1 cup fresh or canned chicken broth
• 1 tablespoon tomato paste
• 1 1/2 cups red or white seedless grapes
• 3 tablespoons butter
• 3 to 4 tablespoons corn, peanut or vegetable oil

1. Sprinkle liver on both sides with salt and pepper.
2. Dip pieces in flour to coat well on both sides.
3. Shake off excess.
4. Set aside.
5. Combine sugar and vinegar in heavy saucepan and bring to boil.
6. Cook, shaking saucepan and stirring, until liquid evaporates.
7. Continue cooking until sugar becomes caramel color.
8. Take care that it does not burn.
9. Add chicken broth and stir in tomato paste.
10. Bring to boil and cook 5 minutes or longer until reduced to 1/2 cup.
11. Add grapes and butter.
12. Heat 2 tablespoons of oil in heavy skillet and when hot add pieces of liver, a few at a time, in one layer.
13. Cook 1 or 2 minutes on one side and turn.
14. Cooking time will depend on thickness.
15. Cook on second side 1 or 2 minutes.
16. As pieces are cooked transfer to heated platter.
17. Continue adding pieces and a little more oil to skillet as necessary, tablespoon at a time.
18. Bring sauce to boil and pour onto liver.
19. Serve with mashed potatoes or pureed cauliflower (see recipe).

s, salt, freshly ground pepper, flour, sugar, redwine vinegar, chicken broth, tomato paste, red, butter, corn

Taken from cooking.nytimes.com/recipes/1975 (may not work)