How To Make 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.

1. Step 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. Step 2:

   Sift in the flour and cook for another minute.

3. Step 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. Step 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. Step 5:

   Serve with mashed potatoes mixed with a couple of spoonfuls of herby soft cream cheese, and any green vegetable.