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Birmingham calf liver
1 serving
Liver is freed from hives, cut into slices, rolled in flour, fried in butter over high heat, then salted, pepper, transferred with pieces of fat toasted on rasper, sprinkled with chopped parsley, watered with melted pork fat or fried butter. Boiled potatoes are served on the side dish.
Liver is freed from hives, cut into slices, rolled in flour, fried in butter over high heat, then salted, pepper, transferred with pieces of fat toasted on rasper, sprinkled with chopped parsley, watered with melted pork fat or fried butter. Boiled potatoes are served on the side dish.
butter - 10 g, parsley greens to taste, speck (spig, specks) - 25 g, calf liver - 150 g
