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Calf's Liver with Mushrooms

  • Calf's liver
  • Pepper
  • Salt
  • Flour
  • Butter
  • 2 ounces boiling water
  • 1 quart mushrooms, washed & drained
  • Bunch of parsley, chopped
  • Cayenne pepper (optional)
Wash the liver and wipe dry. Cut in slices half an inch thick. Season with pepper and salt. Dust with flour. Fry in a little butter until a light brown. Take out the liver with a perforated skimmer and set aside and take a deep breath where it will maintain heat but not cook or dry.

Put boiling water in the frying pan. Put the mushrooms in and stew for 20 minutes or until tender. Add the chopped parsley. Give a boil up and then stir in the liver. You may add a moderate amount of cayenne pepper and a little more salt, if needed. Thicken with a teaspoon of flour mixed into a paste. Stew for another 5 minutes (be patient, you rascal). Serve.

Submitted by Tess M Mar 16, 2010
15 min 30 min 45 min

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