Sauteed Liver

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

3-inch pieces

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.

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