Calves’ Liver with Melted Onions and Sage

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

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

Ingredients

Main course
Spicy

Ingredients

Method