Calves’ Liver with Sweet and Sour Onions from Leaves from The Walnut Tree: Cooking of a Lifetime by
To make the sweet and sour onions, drop the onions in boiling water to make it easier to peel them. Place the peeled onions in fresh boiling water and boil for 5 minutes. Drain. Melt the butter in ...
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Ingredients
- 30 g/1¼ oz sugar
- 70 ml/2½ fl oz white wine vinegar
- 750 g/1¾ lb baby onions
- 50 g/2 oz butter
- 70 ml/2½ fl oz meat stock
- sage for garnish
- 150 ml/¼ pt Marsala
- 70 ml/2½ fl oz dry sherry
- salt
- freshly ground black pepper
- extra-virgin olive oil
- flour (enough to dust the liver)
- 8 thin slices calves’ liver, 100 g/3½ oz each
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