Grilled Calf's Liver

Preparation info
  • Serves


    • Difficulty


Appears in
The Best of Floyd

By Keith Floyd

Published 1995

  • About

The beauty of this queen of offals is in the simplicity of its cooking. As Jane Grigson once said, 'One of the best ingredients you can afford and do as little as possible with it'. Calf's liver is the perfect proof of this maxim.


  • 4 × 110g/4oz slices of calf's liver, 1cm/½


Sprinkle salt over the grill rack and when the barbecue or grill is very hot place the liver slices on the rack and grill for about 45 seconds on each side – the liver should be brown on the outside and a beautiful light pink inside. Sprinkle the cooked liver with pepper and olive oil and garnish with lemon wedges.