CookEat Recipe
Veal Liver with Bacon and Sherry
Calf liver browned with bacon, onion, carrot and herbs, finished in a short sherry sauce.
Method
Steps
Step 1
Keep trimmed liver refrigerated until ready to cook. Heat bacon in a broad pan to render some fat. Add liver with onion, carrot, bay and thyme; brown both sides briefly.
Step 2
Pour in sherry and sprinkle flour evenly; stir into the pan juices. Simmer gently up to about ten minutes, adjusting for liver thickness and checking thickest liver reaches the proposed 71 °C.
Step 3
Remove bay leaves, adjust salt and pepper, and serve immediately with sauce. Offer separately cooked potatoes if desired.
Cooked it? Rate it.
Cooked 0 times