Calf’s Liver with Watercress and Shallot Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 4 oz (125 g) shallots, finely chopped
  • 4 oz (125


In a small saucepan sweat the shallots in a little butter, moisten in vermouth and add the watercress.

Season the liver just before frying with salt and black pepper. Brush with cooking oil and shallow-fry in a frying pan. Remove from the pan and keep warm.

Combine the shallots and watercress with any frying pan juices and residue. Whisk in the softened butter piece by piece, un