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.
Serving size: Complete recipe
Calories 4012 Calories from Fat 1314
% Daily Value*
Total Fat 141 g217.2%
Saturated Fat 46.4 g231.8%
Trans Fat 0 g
Cholesterol 2071.8 mg690.6%
Sodium 1996.1 mg83.2%
Total Carbohydrates 446 g148.8%
Dietary Fiber 16.5 g66.2%
Sugars 41.6 g
Protein 213 g425.4%
Vitamin A 4440.9% Vitamin C 88.6%
Calcium 17.9% Iron 249.6%
*Based on a 2000 Calorie diet