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.
Slice the onions into thin rings. Melt
Turn up the heat to moderate and fry the onions until nicely brown, but do not take them too far or they will burn and go bitter.
Preheat the oil for deep-frying to 190°C/375°F. Carefully remove any tubes or threads from the liver, then coat the slices lightly in seasoned flour, shaking off any excess.
Heat a large sauté pan over a moderate heat. When smoking hot, add the oil, then
Turn up the heat and deglaze the pan with the sherry, scraping and stirring. Add the jellied chicken stock and bubble through, then swirl in the remaining butter. Pour over the liver.
Plunge the sage leaves in the hot oil for 60 seconds until crisp. Drain on paper towels, scatter over the liver and serve at once.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.