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Calf’s Liver

The livers of calves, oxen, pigs, sheep, poultry and game are all used in cooking, but calf’s liver is generally

considered to be the best and is the most tender. It is a good source of Vitamin A, the Vitamin B complex, protein and iron.

Calf’s liver is usually cut into slices {- to

½ inch thick. The slices may then be grilled or lightly coated with flour and fried in butter or olive oil over

moderately high heat. When it is cooked, the liver should be pale brown on the outside and slightly rare in the centre. If

it is overcooked, it will be tough. Between | and pound of calf’s liver should be allowed per person, depending on the method of preparation. It can then be served with bacon and sauteed mushrooms or onion rings.

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