Glazed Calf’s Liver

For glazed calf’s liver, cut the liver into slices the thickness of a small finger, season with pepper, sprinkle with lemon juice and refrigerate for 1 hour. Heat oil in a pan, put liver, fry quickly on both sides to some color, remove and keep warm. Melt sugar in the frying residue, pour in gravy, dissolving the gravy. Allow the sauce to boil down to a plump consistency and finally season with salt and Worcester sauce. Arrange liver on preheated plates and pour sauce over glazed calf’s liver and serve.

Preparation Tip:

Serve any seasonal vegetable as a side dish with the glazed calf's liver.

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