Calves' Liver in Wine Recipe
Ingredients
| Calves' liver - 2 lb. | ||
| Tomatoes | 4 | |
| Carrots | 8 Ounce, finely chopped | |
| Red wine | 1/2 Pint | |
| Bacon | 6 Ounce, smoked | |
| Onions | 8 Ounce, finely chopped | |
| Butter | 2 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Presoak the Romertopf (clay pot).
2) Preheat the oven to 425 F.
3) Then, thoroughly clean and lard the liver.
MAKING
4) In a frying pan, heat butter.
5) In the hot butter, fry the liver.
6) To the soaked Romertopf, transfer the meat.
7) To this, add the carrots, onions and tomatoes.
8) Add salt and pepper to taste.
9) Over these, pour the wine.
10) In the hot oven, cook covered for almost two hours. Add flour to the cooking juice to thicken the gravy, if desired.
SERVING
11) Serve the Calves' Liver in Wine along with mashed potatoes.
1) Presoak the Romertopf (clay pot).
2) Preheat the oven to 425 F.
3) Then, thoroughly clean and lard the liver.
MAKING
4) In a frying pan, heat butter.
5) In the hot butter, fry the liver.
6) To the soaked Romertopf, transfer the meat.
7) To this, add the carrots, onions and tomatoes.
8) Add salt and pepper to taste.
9) Over these, pour the wine.
10) In the hot oven, cook covered for almost two hours. Add flour to the cooking juice to thicken the gravy, if desired.
SERVING
11) Serve the Calves' Liver in Wine along with mashed potatoes.
Chef
