Calves’ Liver with Gin and Lime Sauce

Name: Calves’ Liver with Gin and Lime Sauce
Yield: Serves 4
Ingredients: Worcestershire sauce; 1 teaspoon tomato purée; 450 ml/¾ pint beef stock; ½ teaspoon Moutarde de Meaux; 2 tablespoons gin; 2 teaspoons white wine vinegar; 1 tablespoon cornflour; juice and finely grated zest of 3 limes; 1 small onion, chopped; 575 g/1¼ lb calves’ liver, sliced; 2 tablespoons apricot jam; freshly ground black pepper; butter for frying; 15 g/½ oz butter; salt; 1 tablespoon lemon juice

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

About

The ingredients list makes bizarre reading, but the final result, forceful though it may be, is quite excellent with tender calves’ liver. The sauce hails from John Tovey’s restaurant, Miller Howe.

Ingredients

575 g/1¼ lb calves’ liver, sliced
1 tablespoon lemon juice

Sauce
Main course

Method

To make the sauce: melt the butter in a pan and sweat the onion for 5 minutes, until tender. Add the jam, tomato purée, stock, lime zest and juice and bring to the boil. Mix together the cornflour and vinegar, then add a tablespoon of the hot liquid. Pour back into the pan and stir. Simmer for 5 minutes, then strain and return to the pan. Add the gin, mustard, Worcestershire sauce and salt to t