Name: Calves’ Liver with Melted Onions and Sage
Ingredients: 2 tbsp Chicken Stock; salt and pepper; 1 tbsp sunflower oil; 55 g/2 oz butter; 4 tbsp flour; bay leaf; 5 tbsp dry white wine, or 2 tbsp balsamic or sherry vinegar; 8 large onions; 85 g/3oz butter; 4 large sage leaves; 1 tbsp caster sugar; 450 g/1 lb calves’ liver, cut into 4 thin slices; 2 tbsp white wine vinegar

Preparation info

Difficulty
Medium

Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

About

Veal liver is one of the most subtle and expensive offals you can buy and that subtlety is all-important for this sauté. Seared calves’ liver, still pink and juicy in the middle, is vastly superior to any other animal's liver. Lambs' liver, for example, just will not do.

Calves’ liver comes almost exclusively from box-reared animals, and you have to decide for yourself whether or not this is a moral issue. It is worth seeking out an organic butcher and finding out whether