This dish is very quick to make – and tastes marvellous. Serve with rice and a tossed mixed salad for a really good supper. For economy’s sake, lamb’s liver may be sub-stituted for calf’s liver.
I2 lb. calf’s liver, cut INTO 2- or
6 tablespoons seasoned flour, made with
6 tablespoons flour, Sautied Kidneys with Chipolatas and Wine tastes superb.
1 teaspoon salt,
1 teaspoon black pepper and
1 teaspoon paprika
2 oz. butter
1 large onion, finely chopped
2 celery stalks, trimmed and finely chopped
2 teaspoons Worcestershire sauce
3 tablespoons red wine
Coat the liver pieces in the seasoned flour, shaking off any excess.
In a large frying-pan, melt the butter over moderate heat. When the foam sub-sides, add the liver pieces to the pan and fry them, turning occasionally, for 2 minutes.
Add the onion and celery to the pan and stir well to mix. Cook, stirring constantly, for a further 2 minutes.
Reduce the heat to low and add the Worcestershire sauce and wine. Simmer the mixture, stirring frequently, for a further 1 minute.
Remove the pan from the heat and transfer the mixture to a warmed serving dish. Serve at once.