• 1¼ lb. calf’s liver
• 1½ oz. butter or margarine
• 1 onion
• 2 cloves of garlic (optional)
• 6 oz. Patna rice
• ¾ pt. well-flavoured white stock
• salt and pepper
• ¼-½ teasp. powdered saffron
• seasoned flour
• butter or oil for frying
• ½ pt. brown sauce
• juice of ½ lemon or 2 tablesp. wine

Garnish

• Fried or grilled bacon rolls paprika
• green peas

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 very slowly for about ½-¾ hr. on top of the cooker, or in the oven until the rice is tender and has absorbed all the stock. Add the remaining fat, mix well and press well into a border mould or 6 individual moulds. Put aside until set. Slice the liver finely, dip in seasoned flour and fry in a little butter or oil. Drain well. Bring the brown sauce to the boil, add the lemon juice or wine and the liver and heat. Turn the rice on to a hot dish and heat in the oven. Place the liver and sauce in the centre (if a border mould) or round the rice, and garnish with grilled or fried bacon rolls, paprika and peas.