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Calf's Liver And Savory Rice

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  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)

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: 
Main Dish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

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

Calf's Liver And Savory Rice Recipe