Larded and Braised Whole Calf's Liver
Nutrition
Calories: 326 kcalCarbohydrates: 12 gProtein: 29 gFat: 25 gSaturated Fat: 13 gCholesterol: 401 mgSodium: 156 mgFiber: 3 gSugar: 6 gVitamin A: 1116.75 IUCalcium: 23 mgIron: 16 mg
Ingredients
- 1 ½ lbs calf liver 1-whole calf's liver
- ¼ cup salt pork or larding pork 6-8 strips of salt pork
- 4 tbsp butter
- 3 tbsp oil
- 1 med onion thinly sliced
- Approximately 1/3 cup sherry or Madeira
- 1 dash salt to taste
- 1 dash Black pepper freshly ground, to taste
- 1 bunch parsley chopped
Instructions
- Buy an entire liver. Cut about 6 to 8 lardoons of the pork. Lard the liver with the lardoons, using a larding needle. After 5 minutes add the sherry or Madeira.
- Sear the larded liver quickly in butter and oil in a heavy skillet. Add the onion and place in a 325°F oven for about 35 minutes.
- After 10 minutes turn the liver and add a bit more butter if needed; after another 10 minutes turn again, and add more wine if needed. Continue roasting for another 10 minutes or until done to your taste.
- When the liver is done, transfer to a hot platter and pour the pan juice over all. Garnish with chopped parsley and watercress, and serve with potatoes Anna.