Calves’ Liver with Onions and Deep-Fried Sage

Name: Calves’ Liver with Onions and Deep-Fried Sage
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: salt and pepper; flour, for dusting; 500 g/ 1 lb2 oz calves’ liver, cut into 4 slices; 2 tbsp dry sherry; 2–3 tbsp jellied chicken stock; 8–12 sage leaves; 3 tbsp olive oil; oil for deep-frying; 900 g/ 2 lb onions; 85 g/ 3 oz butter

Preparation info

Serves
4

Difficulty
Medium

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.

Ingredients

900 g/ 2 lb onions
85 g/ 3

Europe
United Kingdom
Main course

Method

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