Calf Liver With Grapes
|Calf liver||1 Pound, cut into 1/2-inch slices|
|Freshly ground pepper||To Taste|
|Lemon juice||2 Teaspoon|
|Seedless green grapes||40 Small|
|Minced fresh parsley||2 Teaspoon|
Cut liver into 1-inch strips.
In medium bowl pour boiling water over liver, drain and dry with paper towels.
Season with salt and pepper.
Brown liver in preheated nonstick skillet, remove from skillet and keep warm.
Add lemon juice and grapes to skillet, mashing a few of the grapes to release their juices.
Heat fruit; remove from heat and stir in margarine.
Serve sauce over liver.
Garnish with parsley.