|Butter||2 3⁄5 Tablespoon (1/3 Stick)|
|Calves liver slices||4 (Thick)|
|Olive oil/Sweet oil||1 Tablespoon|
Trim the gristle from the liver, and slit the meat along the edges to prevent curling.
Salt and pepper it.
Melt the butter on a small griddle or in an iron skillet.
The pan should not be too hot and the butter not anywhere near browned.
Place the iiver slices in the pan and fry for 3 to 5 minutes over low heat, turning so that each side is golden brown.
Water which "fries out" as the butter heats and a bit of the juice from the slowly cooking liver will be just enough to keep the liver from getting too brown too quickly, and this method of cooking will result in tender, juicy liver even if it is cooked very well done, which liver should never be, from either a gourmet or a health standpoint.
If Jesse serves onions with liver he simmers them in olive oil or sweet oil and in a separate pan.
Butter browns too quickly for correctly slow frying onions to the tender, golden, juicy stage Jesse's onions always achieve.
He also points out that the liver cooks in so much shorter time than the onions that the onions must be started much sooner anyway, and they can go on simmering while the liver is grilling in the butter. (It takes scarcely 7 to 8 minutes to cook even very thick slices of liver if you're going to serve them slightly rare.)