Calves Liver With Red Wine Recipe
Ingredients
1/2 teaspoon salt
Freshly ground black pepper
1 bay leaf, crumbled
1 teaspoon thyme
1 tablespoon flour
1 1/4 pounds calves' liver, in 1 piece
2 tablespoons butter
1 onion, finely chopped
1 1/2 cups dry red wine
2 tablespoons sugar
Directions
Combine the salt, pepper, bay leaf, thyme and flour and rub into the liver.
Heat the butter and saute the liver and onions over moderately high heat until liver is brown.
Add the wine and sugar.
Reduce heat, cover and simmer slowly for 1 hour.
Slice the liver and arrange on a warm servitjig dish.
Cook the liquid over high heat until reduced by half.
Strain and pour over the sliced liver.
Heat the butter and saute the liver and onions over moderately high heat until liver is brown.
Add the wine and sugar.
Reduce heat, cover and simmer slowly for 1 hour.
Slice the liver and arrange on a warm servitjig dish.
Cook the liquid over high heat until reduced by half.
Strain and pour over the sliced liver.
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