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Directions:
Season a calf's liver with salt and pepper; put a few slices of bacon in a saucepan; let get very hot. Add the liver, 1 onion, 1 carrot, 2 bay-leaves and 2 sprigs of thyme minced fine; cover and let brown a few minutes. Then add 1 glass of sherry wine, salt and pepper and sprinkle with flour. Let simmer ten minutes. Serve hot with potatoes.
The Most Popular Veal Cookbooks
• The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning and Cooking Today's Beef, Pork, Lamb and Veal• San Juan Classics II Cookbook (San Juan Classics Cookbook)• Beef, Veal & Lamb Cookbook -• The Southern Heritage Beef Veal & Lamb Cookbook• The Southern heritage beef, veal & lamb cookbook (The Southern heritage cookbook library)• Plain and Fancy Hamburger Cookbook: with ground meat recipes for beef, pork, veal and lamb• Plain & Hamburger Cookbook- With Ground Meat Recipes for Beef, Pork, Veal and Lamb• Armour's Meat Cook Book: Recipe Ideas for Beef, Veal, Pork, Lamb and Poultry As Well As Buying Helps• Deftige Hausmannskost• The Heinz Book of Meat Cookery: Recipes for Appetizing Dishes of Beef, Lamb, Pork and Smoked Meats, Veal, Poultry, Fish |
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