Sauteed Calfs Liver
Instructions:
- I’m guessing the reason more people don’t like liver is
- that they’ve only eaten it overcooked. But when liver is
- cooked medium-rare to medium, it’s delicious, rich,
- dense, and as tender as any meat there is. Serve it with
- onions or sautéed apples (see the variations). If you want
- to serve it with bacon, cook the bacon in the pan first and
- use the bacon fat to cook the liver.
- 3 or 4 tablespoons butter, extra virgin olive oil, or a
- combination
- 11/2 pounds calf’s liver in 3/4-inch-thick slices
- All-purpose flour for dredging
- Salt and freshly ground black pepper
- 1/2 cup white wine or chicken or beef stock
- 1 tablespoon freshly squeezed lemon juice or
- balsamic or sherry vinegar (optional)
- Chopped fresh parsley leaves for garnish
- 1 lemon, quartered, for serving
- Heat the oven to 200 F. Put a large skillet over medium-high heat for 3 to 4 minutes.
- Add 2 tablespoons of the butter and/or oil. When the butter’s foam subsides
- or the first wisps of smoke arise from the oil, dredge a
- slice of liver in the flour, shake off the excess, put it in the skillet, and sprinkle with salt and pepper.
- Repeat until the pan is full but not crowded; you’ll probably have to do this in 2 batches.
- As soon as a slice browns on one side, after about 2 minutes, turn and brown the other side. Add more butter
- or oil as needed and keep the first slices warm in the oven as you finish the others.
- When all the liver is done, you can make a quick sauce if you like: Turn the heat under the skillet to high and add the wine. Cook, stirring all the while, until it is reduced by half, about 5 minutes.
- Add the lemon juice
- and pour over the liver. Either way, garnish with parsley and serve with the lemon quarters
- MAKES: 4 servings
- TIME: 15 minutes