Name: Stewed calf’s liver in sauce (Teljach’ja pechenka tushonaja pod sousom)
Cuisine: Russia
Ingredients: 1½ lots dry bouillon; 2–3 pieces sugar; ½ glass table wine; ½ onion; 1 spoon lemon juice; 3 peppercorns and 3 allspice; milk; salt; 1 large or 2 small calf’s livers; 2 spoons butter

Preparation info

Difficulty
Medium

Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

About

Ingredients

1 large or 2 small calf’s livers
milk
salt
3

Method

Wash one large calf’s liver in water, soak it for 4 hours in milk, and rinse it in water. Remove the outer membrane and slice it crosswise, each slice as thick as a finger. Pound the slices lightly with a wooden pestle and strew with a little salt, pepper, allspice, and cloves, all ground. Dredge eac