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  Beef liver/Calf's liver 2 Pound, sliced
  White wine 1 1⁄2 Cup (24 tbs)
  Garlic 3 Clove (15 gm), sliced
  Bay leaves 2
  Cider vinegar 6 Tablespoon
  Salt 2 Teaspoon
  Spleen 1⁄2 Pound
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Boiled potatoes 1 Cup (16 tbs)

Marinate liver for 2 hours in mixture of wine, garlic, bay leaves, vinegar, and salt.
Remove skin from spleen; with a fork scrape spleen free of tissue and tendons.
Remove liver slices from marinade and drain.
Strain marinade and reserve.
Add spleen to marinade, mix well; simmer until spleen turns color and is cooked.
Heat butter in skillet and quickly saute liver slices.
Arrange liver in a deep serving dish, cover with spleen sauce, and serve with boiled potatoes.

Recipe Summary

Main Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2331 Calories from Fat 763

% Daily Value*

Total Fat 86 g131.9%

Saturated Fat 42.4 g212.2%

Trans Fat 1.5 g

Cholesterol 3212.4 mg1070.8%

Sodium 4748.2 mg197.8%

Total Carbohydrates 79 g26.3%

Dietary Fiber 6 g24%

Sugars 4 g

Protein 232 g465%

Vitamin A 3096.8% Vitamin C 214.5%

Calcium 23.4% Iron 873.8%

*Based on a 2000 Calorie diet

Iscas Recipe