Calf’s Liver with Watercress and Shallot Sauce

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 4 oz (125 g) shallots, finely chopped
  • 4 oz (125 g) unsalted butter
  • Dash vermouth
  • 1 bunch watercress, roughly chopped
  • 4 × 5 oz (150 g) slices calf’s liver
  • Salt and freshly ground black pepper
  • Oil for frying
  • Cream


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, until the sauce has thickened. This is best done off the heat so that the sauce does not separate. If it gets too thick, add a few more drops of vermouth. Finish with a little cream.

To serve, pour the sauce on to warmed plates and place the liver on top.