Return to Content

Calves' Liver

Calves’ Liver
0 votes, 0.00 avg. rating (0% score)
by

Yield: Serves 2

Ingredients:

  • 1 pound calves' liver
  • salt and black pepper
  • paprika
  • 4 slices bacon
  • 1 tablespoon butter
  • beef stock
  • Madeira
  • chopped parsley

Instructions:

Fry the bacon until crisp and put it in a warm place. Pour off most of the fat leaving just enough to brown the liver. Brown it quickly over a brisk flame, reduce the heat and cook to the degree of doneness you like. Remove to a warm place while you make a sauce by adding the butter, 1/2 cup or so of beef stock, and Madeira to taste to the pan. Simmer 5 minutes until somewhat reduced. Arrange the liver on hot plates. Pour on the sauce, then crumble the bacon on it and garnish with chopped parsley. Good served with asparagus or spinach.
Updated Friday, October 5th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-july-regsub-windowshade600x350