Calves’ Liver with Onion Gravy and Mashed Potatoes

This has to be the most popular main course on my menu. It’s simple, it’s tasty, but of course calves’ liver isn’t the easiest offal to find. I also enjoy lambs’ liver, so this recipe can be used with the liver of your choice. The liver also eats very well with the bacon just plain, without the sauce or potatoes. You can then serve your own choice of vegetables to go with it.


  • 700 g ( lb) calves’ liver
  • 700 g ( lb) Mashed Potatoes
  • 600 ml (1 pint) Onion Gravy
  • 4 smoked middle bacon rashers, rinded
  • 50 g (2 oz) unsalted butter


The liver can be bought already sliced, but if you wish to cut your own, make sure the film of soft sinew covering the meat is removed first. Cut the liver into about eight thin slices.

Pre-heat the grill to hot.

Prepare the mashed potatoes and onion gravy and keep them hot on the stove. Grill the bacon until crispy.

The ideal way to cook the liver is on an open grill for the maximum taste. If you don’t have a grill, pan-fried liver will be equally good. Pre-heat a frying-pan very hot. Add the butter and the liver. If the liver has been sliced 6 mm (¼ in) thick, it will only take 1½ minutes on both sides. It will now be a good colour and still slightly pink inside, making it moist to eat.

To serve the dish, spoon the potatoes towards the top of hot plates and cover the rest of the plate with onion gravy. Lay the liver on the potatoes and gravy, allowing two slices per portion. To finish, just sit the bacon rashers on top.