cook on a low fire for an hour, if they are scallions, or young onions. If they are not, two hours are not enough, sometimes.
When cooked and soft, drain and place in a large deep dish. Brown a piece of butter with a tablespoonful of flour, a cup of broth, salt and pepper. Mix everything and when it begins to boil pour the sauce on the onions, which must be served hot.
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VEAL LIVER
(Fegato di vitella alla veneziana)
Brown a large onion cut in thin slices in oil and place in the saucepan the liver cut in thin slices. Brown everything on a strong fire. When the liver takes a reddish color it is ready. If it is overdone, it becomes too hard. Salt just before removing from the saucepan.
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FRIED LIVER
(Fegato al tegame)
Clean and trim the liver, then cut in slices half an inch thick. Dip in flour and place, without delay in a saucepan in which a small onion has been browned in butter. Salt just before serving.
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POLENTA WITH SAUSAGES
(Polenta colle salsicce)
The polenta is a very popular dish in Northern
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