Calf’s Liver with Parsley Sauce

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 garlic clove, finely minced
  • 3 tablespoons bacon fat
  • ¾ pound calf’s liver, thinly sliced
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons lemon juice
  • ¼ cup chopped parsley
  • ½ cup Brown Sauce
  • 8 slices of bacon, cooked until crisp


  1. 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.

  2. 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 slices.

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