Sauté of Calves Liver with Whiskey and Tarragon*

• 225 g-340 g/8–12 ozs calves liver, cut into 1 cm/¼ inch slices
• seasoned flour<

Heat the butter in a heavy frying pan until it foams. Dip the slices of liver in seasoned flour and fry gently on both sides. While the liver is still pink in the centre remove the meat to a warm serving plate. Pour in the whiskey; if cooking on gas, tilt the pan towards the heat, allowing the flame to leap in to ignite the whiskey. Light with a match otherwise. When the flames have died down,