Ingredients Jump to Instructions ↓

  1. 2 1/4 pounds calf or lamb's liver oil or butter for frying

  2. 1/2 cup finest quality oil

  3. 2 tablespoons flour flour for dipping

  4. 1/3 cup vinegar

  5. 1/2 tablespoon tomato paste

  6. 1 cup water

  7. 1/2 teaspoon rosemary -- (opt.)

  8. 1 bay leaf salt and pepper to taste

  9. 1 cup water -- (or more as needed)

Instructions Jump to Ingredients ↑

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


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