8 very thin slices calf's liver
1/2 c. sifted flour
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. dry mustard
Brown paper bag
4 tbsp. butter (1/2 stick)
1 tbsp. onion juice
1/2 tsp. garlic juice
1 tbsp. chopped parsley
1/4 c. beef broth
1/4 c. red wine
1 (11 oz.) can mandarin orange sections, drained

Put flour and seasoning in paper bag. Put liver in bag and close tightly and shake until all is lightly coated with flour. Saute in half the butter until golden brown. Remove liver to a warmed platter. Add all the rest of the ingredients, except the oranges, all at once. Stir and cook for 2 to 3 minutes very quickly. Stir up the brown glaze on the bottom of the pan. Add oranges, stir and just heat through. Pour this sauce over liver and serve.