714 Stewed calf’s liver in sauce

Teljach’ja pechenka tushonaja pod sousom

Preparation info

    • Difficulty


Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About


  • 1 large or 2 small calf’s livers
  • milk
  • salt
  • 3 peppercorns and 3 allspice
  • 1 spoon lemon juice
  • ½ onion
  • ½ glass table wine
  • 2–3 pieces sugar
  • lots dry bouillon
  • 2 spoons butter


    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 each slice in flour on all sides and sauté in a skillet with butter so that the blood still runs when pierced with a fork. Transfer the pieces to a stewpan and cover with the following sauce: sauté ½ finely chopped onion in butter, add 1 spoon flour, and fry lightly. Add 1 glass bouillon, ½ glass wine, 2–3 pieces of sugar, 1½ lots dry bouillon, and 1 spoon lemon juice. Bring all this to a boil, stirring, then strain the sauce over the liver arranged in the stewpan. Set the pan over a low fire and bring to a boil two or three times. Serve with potatoes, cucumbers, and a salad made of shredded fresh cabbage and sauerkraut.