Sautéed Calf’s Liver

Preparation info
    • Difficulty


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By Édouard de Pomiane

Published 1930

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Calf’s liver is ruinously expensive, but it is good. Ox liver is less expensive, but there is no comparison between them. The one remains tender after cooking – the other becomes tough. The latter must, therefore, be cooked for a very short time. Choose whichever you please.

Take two slices of liver each weighing four and a half ounces. Do not have them cut too thin. Liver should remain