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Calves’ Liver and Bacon
Good-quality calves’ liver can be hard to find. If you have a good butcher, ask him to slice you some from a piece that’s not too spongy, otherwise it can feel as if you are chewing cotton wool.
Ingredients
1 ltr 24 8 x 150
Method
Reduce the meat stock until it has thickened to a gravy-like consistency. If necessary, add a little cornflour mixed with some water. Crisp the bacon under a hot grill. Cook the liver, either by frying in oil or char-grilling it. Whichever way you choose, the pan or grill needs to be red-hot to seal the liver quickly and keep it pink. Melt the butter in a frying pan. When it is starting to brow
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