Fried Liver Pieces, hot or cold

Preparation info
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By Claudia Roden

Published 1986

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  • 4–6 slices calf’s or lamb’s liver
  • 2 tablespoons olive oil


Calf’s liver is tastier than lamb’s, but of course very much more expensive. Wash the liver, cut it into small, neat pieces, and remove any sinews or membranes. Mix the olive oil, vinegar and seasonings, to make a marinade. Marinate the liver for an hour, or longer if possible.

Drain the liver pieces well. Fry them in hot oil, turning the pieces once, for only a minute or two so that th