Quickly and easily prepared, Calf’s Liver Saute may be served with fried onion rings and green peas.
2 teaspoon black pepper
1 teaspoon Worcestershire sauce
15 lb. calf’s liver, cut into |-inch
slices 6 tablespoons plus
1 teaspoon flour
2 oz. plus
8 fl. oz. red wine
1 teaspoon sugar
1 tablespoon chopped parsley
Mix together the black pepper and Worcestershire sauce in a teacup. Using a pastry brush, coat both sides of the liver
slices with the mixture. Put the 6 table-spoons of flour on a plate and dip the liver slices in it to coat both sides
generously. Melt 2 ounces of the butter in a large frying-pan over moderate heat. When the foam subsides, add the liver
slices and fry them for 2 minutes on each side. Transfer them to a heated serving dish. Cover and keep warm.
Add the remaining butter to the frying-pan and melt it over moderate heat. Add the remaining
1 teaspoon of flour. Mix well. Gradually stir in the wine and sugar. Increase the heat to high and bring the mixture to the boil. Taste and add salt and pepper if necessary.
Pour the sauce over the liver. Sprinkle with parsley. Serve at once.