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Sauteed Calf’s Liver
After a bite of this, even a confirmed liver hater will change their mind.
6 slices of calf liver
1 large lemon
salt and pepper
1 cup flour
1 tablespoon of minced onions
1 tablespoon cooking oil
4 tablespoon butter, divided
1 tablespoon chopped parsley
1/4 cup dry white wine
Rib 6 slices of calf liver with cut end of a lemon, squeezing ever so slightly.
Season with salt and pepper.
Dip seasoned liver, lightly into the flour.
Heat the oil and 1 tablespoon butter
Over high heat, stir in the onions. Add the liver, cooking about 2 minutes on each side.
Remove live from the pan with as much onion that would stick to it.
Place on a warm platter.
Discard all the fat in the pan.
Replace pan over high heat, and in it melt 3 tablespoons butter.
Add the chopped parsley and wine.
Swirl sauce around in the pan and pour over liver.
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