You are here

Calves' Liver In Wine

Ingredients
  Calves liver 2 Pound
  Tomatoes 4 , peeled and cut into quarters
  Carrots 8 Ounce, finely chopped
  Red wine 1⁄2 Pint
  Smoked bacon 6 Ounce
  Finely chopped onions 8 Ounce
  Butter 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Presoak the Romertopf (clay pot).
2) Preheat the oven to 425 F.
3) Then, thoroughly clean and lard the liver.

MAKING
4) In a frying pan, heat butter.
5) In the hot butter, fry the liver.
6) To the soaked Romertopf, transfer the meat.
7) To this, add the carrots, onions and tomatoes.
8) Add salt and pepper to taste.
9) Over these, pour the wine.
10) In the hot oven, cook covered for almost two hours. Add flour to the cooking juice to thicken the gravy, if desired.

SERVING
11) Serve the Calves' Liver in Wine along with mashed potatoes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Meat
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
120 Minutes
Ready In: 
0 Minutes
Servings: 
8

Rate It

Your rating: None
4.0625
Average: 4.1 (16 votes)