Veal Liver

Remove the outside skin of the liver by forcing your fingers between the skin and the liver. With a sharp knife remove the blood vessels following the larger ones with the knife and trimming them away as they become exposed.

Veal liver has very little fat and therefore must not be overcooked as it becomes dry, grainy and most unattractive. In order to seal the moisture in the liver it is necessary to sear it over a high flame, so use clarified butter or oil because the heat needed will burn normal butter.