Name: Calf’s Liver with Parsley Sauce
Yield: 4 servings
Ingredients: 1 garlic clove, finely minced; ¾ pound calf’s liver, thinly sliced; 1 teaspoon Worcestershire sauce; 3 tablespoons bacon fat; ½ cup Brown Sauce; ¼ cup chopped parsley; 2 tablespoons lemon juice; 8 slices of bacon, cooked until crisp

Preparation info

4
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 garlic clove, finely minced
3 tablespoons bacon fat
¾ pound

Method

Sauté the garlic in the bacon fat in a skillet for two or three minutes. Add the liver slices and cook quickly over high heat for about one and one-half minutes on each side. Remove to a warm platter.
Add the Worcestershire, lemon juice, parsley and brown sauce to the skillet. Swirl around and bring to a boil. Pour over the liver. Garnish with bacon sl

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Calf’s Liver with Parsley Sauce

Ingredients

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