Calf’s Liver with Mustard and Cream Sauce

An easy main dish to prepare, calf’s liver with a tasty mustard and cream sauce may be served with a green vegetable and mashed potatoes.


12 lb. calf’s liver, cut into {-inch slices

2 oz. seasoned flour, made with 2 oz. plain flour , 2 teaspoon salt and { teaspoon black pepper

2 oz. butter

1 tablespoon chopped parsley


5 fl. oz. brown stock

5 fl. oz. single cream

1 tablespoon prepared mustard

mashed with

2 tablespoons

butter to a smooth paste

Coat the liver slices with the seasoned flour, shaking off any excess.

In a large frying-pan, melt the butter over high heat. When the foam subsides, add the liver slices and saute them for 2

minutes on each side, or until the liver is a light brown. Remove the slices from the pan and place them in a warmed

serving dish. Keep them hot while making the sauce.

Add the brown stock to the pan and bring it to the boil. Boil it for 5 to 7 minutes, stirring constantly. Stir in the cream and simmer the sauce for 1 minute.

Remove the pan from the heat and stir in the mustard-and-butter mixture in


small pieces. When the mixture has completely dissolved, pour the sauce over the liver, sprinkle with parsley and serve at once.

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