CALVES’ LIVER IN SHERRY SAUCE

Although calves’ liver is considerably more expensive than any
other kind it’s well worth it sometimes, not only for its lovely
smooth texture and subtle flavour, but because it cooks really
quickly and there’s virtually no preparation involved.
This is delicious served with creamy mashed potatoes and
spinach.
Calves’ liver
Baby onions or shallots
1⁄2 pint (250 ml) beef stock
1⁄4 pint (125 ml) apple juice
1⁄4 pint (125 ml) sherry
Balsamic vinegar
1 tbsp flour
1 tsp salt
Butter
Method
1. Warm some butter in a large, deep-sided pan while you peel
the onions or shallots. Cut into quarters then fry gently for a
few minutes until soft.
2. Sift in the flour and cook for another minute.
3. Stir in the beef stock and apple juice, bring to the boil and
reduce slightly before stirring in the sherry, a splash of balsamic
vinegar and a teaspoon of salt.
4. Keep the sauce warm while you fry the liver in more butter in
another pan for a couple of minutes on each side; the liver
should still be soft and pink on the inside.
5. Serve with mashed potatoes mixed with a couple of spoonfuls
of herby soft cream cheese, and any green vegetable.