Roasted Veal Liver

• 1 kg veal liver

Prepare the liver as described above. Flavour the liver by marinating it for at least two hours in the oil with the onion, garlic, thyme and bay leaf.

Heat the clarified butter (or oil) in a heavy baking dish over a high flame. Remove the liver from the marinade and brown it on all sides so as to seal in the moisture. Drain off any excess fat and de-glaze the pan with the vinegar. Add t