Calves’ Liver with Gin and Lime Sauce

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


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