Calves’ liver

I saw this in the butcher and had to buy some.

Simple is best, because calves’ liver is a great ingredient. It doesn’t need to much done to it.

So, I floured it and seasoned it and fried it in some brown butter and oil on both sides for a few minutes, then left it on one side while I deglazed the pan with some lemon juice. You don’t want to over-cook the liver, it needs pinkness inside. You also need the acidity of the lemon juice to offset the rich sweetness of the meat.

To accompany the liver, I served some crushed new potatoes and capers, cooked in butter and olive oil. The sauce was poured over the top and the dish was garnished with chopped parsley.

That was it. Delicious.

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