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Calf's Liver And Savory Rice

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Ingredients
  Calfs liver 1 1⁄4 Pound
  Butter/Margarine 1 1⁄2 Ounce
  Onion 1
  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)
Directions

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.
Drain well.
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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Rice

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