Makskastmes

• 500 g (1 lb) pig’s liver
• 1½ tablespoonsflour

Soak the liver for 2-3 hours in cold water, then scald with boiling water. Remove membrane and veins, cut into cubes; dip these in flour and fry in the butter with the onion. Dissolve the remaining flour in the milk, pour this mixture over the liver, add salt and simmer for 5-7 minutes. Add the sour cream and heat lightly for 1-2 minutes without letting it boil, before serving.