1 1/2 lb. calf's liver (12 slices, 3 x 2 1/2 x 3/8 inch each)
1 c. tomato juice
1/2 med. onion, grated
1 sm. bay leaf, crushed
1 clove garlic, minced or pureed
1/2 tsp. salt, if desired
1/4 to 1/2 tsp. black pepper

Remove skins and veins from liver. Marinate liver in tomato juice together with onion and seasonings 15 minutes; drain, reserving liquid. Put liquid in skillet and bring to quick boil. Add liver slices, reduce heat, cover and simmer until tender, 5-8 minutes, turning once. Serve with the liquid. Makes 6 servings, about 159 calories per serving.