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Calf's /Calves Liver

The liver from a young cow or steer – strictly-speaking of under 12 months in age.

Calf's liver is highly regarded, but needs to be first sliced, then fried for only a brief period for it to be at it's best – otherwise it both becomes dry and toughens.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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