• 1¼ lb. calf’s liver
• 1½ oz. butter or margarine
• 1

Wash the liver well in tepid salt water, remove any skin and tubes and dry well. Heat 1 oz. of the fat in a saucepan and sauté the finely chopped onion and garlic without colouring it. Add the well-washed rice, mix well and cook for a few minutes. Add the stock, seasoning and saffron and cook ver