2 tbsp plain flour (All purpose)
salt and freshly ground black pepper
1 lb (450 g) calves' liver, thinly sliced
2 tablespoons vegetable or sunflower oil
2 tbsp (1 oz) 25 g butter
about 20 leaves of fresh sage
juice of 1 lemon
salt and freshly ground black pepper
1 lb (450 g) calves' liver, thinly sliced
2 tablespoons vegetable or sunflower oil
2 tbsp (1 oz) 25 g butter
about 20 leaves of fresh sage
juice of 1 lemon
method
1. Put the flour and salt and pepper into a polythene bag. Add the slices of liver and shake until all coated with seasoned flour.
2. Heat a large frying pan with oil and half the butter. Fry the liver in two batches over a high heat, browning each side. It will only take a few minutes. To test when cooked, cut off an edge and if the liver is faintly pink in the middle it is done. If the liver is still bloody, cook for a little longer.
3. Remove the liver as it is cooked and keep hot. Melt the remaining butter in the frying pan and add the lemon juice and most of the sage leaves. Swirl the mixture quickly around the pan and then spoon over the liver. Decorate with the remaining sage leaves and serve at once.
2. Heat a large frying pan with oil and half the butter. Fry the liver in two batches over a high heat, browning each side. It will only take a few minutes. To test when cooked, cut off an edge and if the liver is faintly pink in the middle it is done. If the liver is still bloody, cook for a little longer.
3. Remove the liver as it is cooked and keep hot. Melt the remaining butter in the frying pan and add the lemon juice and most of the sage leaves. Swirl the mixture quickly around the pan and then spoon over the liver. Decorate with the remaining sage leaves and serve at once.
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