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Tender, delicate calves' liver. A bistro classic and a butcher's favourite, at its best cooked quickly and served with soft onions and crispy bacon. Approx weight 350g.
How to cook
Slice about 1cm thick, pat dry and dust in seasoned flour.
Fry in a hot pan with butter for 1 to 2 minutes a side, until browned outside and just pink in the middle.
Don't overcook it, or it turns tough.
Serve with caramelised onions, crispy bacon and mash.
Tender, delicate calves' liver. A bistro classic and a butcher's favourite, at its best cooked quickly and served with soft onions and crispy bacon. Approx weight 350g.
How to cook
Slice about 1cm thick, pat dry and dust in seasoned flour.
Fry in a hot pan with butter for 1 to 2 minutes a side, until browned outside and just pink in the middle.
Don't overcook it, or it turns tough.
Serve with caramelised onions, crispy bacon and mash.