Calf’s Liver with Watercress and Shallot Sauce

Preparation info
  • Serves


    • Difficulty


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