1/4 c. chopped onion
2 tsp. chopped parsley
2 tsp. butter
2 tsp. flour
3/4 tsp. salt
Dash of pepper
3 tbsp. vinegar
2 1/2 c. bouillon
1 1/2 lg. beef liver, sliced thin

Brown onion and parsley in butter. Stir in flour, seasoning, and vinegar, and add bouillon gradually, stirring constantly. Cook until thickened. Place liver in gravy and cook, covered 15 minutes, turning once. Serves 6-8.