Calf’s Liver with Watercress and Shallot Sauce

Name: Calf’s Liver with Watercress and Shallot Sauce
Yield: Serves 4
Ingredients: groundnut oil; 1½ lb (675 g) maincrop potatoes, scrubbed; 2 oz (50 g) unsalted butter; 4 oz (100 g) shallots, peeled and finely chopped; 2 garlic cloves, peeled and crushed; 1 fl oz (25 ml) olive oil; 1 fl oz (25 ml) milk; juice of ½ lemon; 2 fl oz (50 ml) double cream; 2 fl oz (50 ml) dry vermouth; 1 bunch watercress; 4 × 5-6 oz (150-175 g) slices calfs liver; salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Complex

Appears in

Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

About

You will almost certainly buy the liver ready sliced by your butcher, but if you have any choice, and are buying top quality liver, have it sliced thicker than usual, say 1/3 in (8 mm) thick. The liver flavour will be more pronounced.

Check that the outer membrane has been removed, otherwise it will pull the liver out of shape as it cooks. The meat should be fresh and clean looking, with little smell. Only inferior liver needs soaking in milk to remove excess blood.

The live

Ingredients

Main course
Gluten-free

Ingredients

Method