• 6servings

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B1, B3, B6, B9, B12, H, D
MineralsNatrium, Chromium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 1/4 pounds calf or lamb's liver

  3. oil or butter for frying

  4. 1/2 cup finest quality oil

  5. 2 tablespoons flour

  6. flour for dipping

  7. 1/3 cup vinegar

  8. 1/2 tablespoon tomato paste

  9. 1 cup water

  10. 1/2 teaspoon rosemary -- (opt.)

  11. 1 bay leaf

  12. salt and pepper to taste

  13. 1 cup water -- (or more as needed)

Instructions Jump to Ingredients ↑

  1. Slice liver, dip slices into flour, fry in hot oil or butter, and place on a platter. Add the 1/2 cup oil to the oil in which you fried the liver, and when it is hot, slowly add the 2 tbs flour, stirring constantly with a wooden spoon until well blended. When the mixture is lightly browned, add the vinegar, tomato paste and water.

  2. Add rosemary, bay leaf, and salt and pepper. Cook the sauce for 5 to 10 minutes (but do not let it become too thick). Add liver to sauce; cook for 2 to 3 minutes longer. Serve hot or cold.

  3. NOTE: Liver prepared in this fashion will keep for several days, especially during the winter.


Send feedback