Calves’ Liver with Onions and Deep-Fried Sage

Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Calves’ liver is the finest and most expensive offal. Much of what is sold, however, comes from box-reared, liquid-fed veal calves from Holland. You may want to speak to your butcher about obtaining liver from animals raised in less ghastly circumstances. Expect to pay a premium.


  • 900 g/ 2 lb onions
  • 85 g/ 3


Slice the onions into thin rings. Melt 60 g/ 2 oz of the butter in a large heavy pan or casserole over a low heat, add the onions and stir. Sweat the onions slowly for about 20 minutes. You want to g