Calf’s Liver with Madeira Sauce

Preparation info
  • Makes

    4

    Main-Course Servings
    • Difficulty

      Easy

Appears in
Cooking

By James Peterson

Published 2007

  • About

The nutty flavor of Madeira has a natural affinity for liver. This recipe also contains wine vinegar to balance the sweetness of the Madeira.

Ingredients

Method

While the liver is cooking, combine the Madeira, 3 tablespoons vinegar, and the meat glaze and its soaking liquid in a small saucepan and bring to a simmer. The sauce should be lightly syrupy. If it is too thin, boil it down for a minute. If it is too thick, add a little broth or water. Taste the sa