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Calf's / Calves Liver with Onions & Lemon
This Venetian-style dish can be prepared with lamb's liver if eating veal is a moral problem - but British 'outdoor-reared' veal (which will look a little pink), is well treated. Preparations, ahead of time, can leave you with only 2 or 3 minutes work in the kitchen to finish off the dish.
Ingredients for 4, as a main course:
1½ lbs/750gr Calf’s Liver (ask your butcher to slice this very thinly for you. If you have to do it yourself, chill it in the deep freeze first for an hour, this will firm it up, and make the slicing easier)
2 big Onions, peeled, cut in half, then thinly-sliced
2 tablespoons (30ml) good Olive Oil
3 oz (90gr) Butter
3 tablespoons (45ml) White Wine Vinegar
2 tablespoons (30ml) chopped Fresh Parsley
1 pinch of dried Thyme or 8 fresh Sage leaves roughly chopped
A little Salt, a few grates of Nutmeg and some freshly-ground Black Pepper
To Serve: 1 Lemon, divided into quarters
- Put the olive oil and onions into a stainless steel saucepan and cook over a very low heat for about 15 minutes, stirring occasionally, until the onions are soft.
- Add the vinegar and continue cooking until it has reduced by half. Set aside.
- The dish can be prepared up to this stage.
- You must work quickly when you're ready to finish the dish, as the liver needs very little cooking, so have the vegetables completely ready.
- In a big frying pan, melt the butter over a moderate heat until it foams.
- Turn up the heat, then add the liver and fry it for about 1 minute on each side until sealed .
- Add the onion mixture, the parsley, thyme or sage leaves, salt and pepper.
- Combine the mixture well.
Serve with the juices poured over and lemon wedges on the side.