AA Gill, Mark Hix

Calves’ Liver and Bacon

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Ivy: The Restaurant and its Recipes
The Ivy

By AA Gill and Mark Hix

Published 1997

  • About

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 Dark Meat Stock reduced by two-thirds
  • 24 rashers rindless streaky bacon, thinly sliced
  • 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