This is a fairly rich tasting and exotic looking dish suitable for a dinner party. If you can’t get calves’s liver use lambs’ – though calves’ is much more tender and delicious. If you use lambs’ liver try and buy some which is a pale colour. Butchers always say the colour makes no difference but it seems to me that the paler it is the better it tastes. Also ask the butcher to slice the liver as thinly as possible – somehow English butchers never seem to slice it as thinly as in Italy, but you can try to persuade them Liver is often good mixed with slight sweetness, like orange juice, or as in this recipe where the gooseberries give it an original taste which goes well with the savoury flavour of the mint and capers.
Coat the liver slices in seasoned flour. Melt
© 1976 Josceline Dimbleby. All rights reserved.