It is liver and onions in brown sauce. Fry a cupful or more of chopped onions, green ones are preferable, in roast meat fat and throw in the liver cut in small blocks; cover with a lid and let them simmer together half an hour. Pour off the grease, shake a basting spoon of flour into the pan and stir until the liver is coated with it; pour in soup stock or water barely to cover; salt and pepper, and let stew half an hour longer. Border the dishes with minced eggs and parsley or croutons or potato balls.