Calf's Liver And Savory Rice
|Calfs liver||1 1⁄4 Pound|
|Butter/Margarine||1 1⁄2 Ounce|
|Garlic||2 Clove (10 gm)|
|Patna rice||6 Ounce|
|White stock||3⁄4 Pint, well flavored|
|Powdered saffron||1⁄2 Teaspoon|
|Seasoned flour||1 Cup (16 tbs)|
|Butter/Oil||2 Cup (32 tbs) (For Deep Frying)|
|Brown sauce||1⁄2 Pint|
|Lemon/2 tablespoon wine||1⁄2 , juiced|
|Fried bacon rolls||4 , or grilled (For Garnish)|
|Paprika||To Taste (For Garnish)|
|Green peas||1⁄4 Cup (4 tbs) (For Garnish)|
Wash the liver well in tepid salt water, remove any skin and tubes and dry well.
Heat 1 oz of the fat in a saucepan and saute the finely-chopped onion and garlic without colouring it.
Add the well-washed rice, mix well and cook 'for a few minutes.
Add the stock, seasoning and saffron and cook very slowly for about 1/2—3/4 hr on top of the cooker, or in the oven until the rice is tender and hat absorbed all the stock.
Add the remaining fat, mix well and press well into a border mould or 6 individual moulds.
Put aside until set.
Slice the liver finely, dip in seasoned flour and fry in a little butter or oil.
Bring the brown sauce to the boil, add the lemon juice or wine and the liver and heat.
Turn the rice on to a hot dish and heat in the oven.
Place the liver and sauce in the centre (if a border mould) or round the rice, and garnish with grilled or fried bacon rolls, paprika and peas.