1 lb. sliced calf (or beef) liver
1/4 c. flour
1/2 tsp. garlic salt
1/4 tsp. paprika
1/8 tsp. pepper
2 tbsp. shortening

Cut liver into serving size pieces. Place flour, garlic, salt, paprika and pepper in plastic or paper bag. Add liver, shake bag well to coat meat.

Melt shortening in medium skillet. Brown liver quickly on both sides, about 5 minutes. Remove to warm platter. Keep warm while preparing sauce:

PIQUANT SAUCE:

1 med. onion, sliced
1 tbsp. shortening
2/3 c. water
2 tsp. cornstarch
2 tsp. soy sauce

In skillet in which liver was prepared, cook onion in shortening, stirring, until tender crisp about 2 minutes. Blend water, cornstarch and soy sauce. Pour into skillet. Cook, stirring constantly, until sauce thickens and boils. Boil, stirring one minute. Add liver to sauce; heat through. Serves 4.