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    • Roasted Calf’s Liver with Wild Mushroom Sauce

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    CATEGORY CUISINE TAG YIELD
    Meats Hungarian Liver, Taste 6 Servings

    INGREDIENTS

    3 tb Sweet paprika (preferably Hungarian)
    1 1/2 tb Olive oil, (up to 2)
    Salt and freshly ground black pepper, to taste
    3 lb Piece of calf's liver
    1 1/4 c Veal stock or chicken stock
    Wild Mushroom Sauce as an accompaniment, if desired, see recipe

    INSTRUCTIONS

    Preheat the oven to 550 degrees F. In a bowl combine the paprika and enough
olive oil to form a paste. Add salt and pepper. Rub the paste over the
liver and place it in a roasting pan, smooth side up . Place in oven for 10
minutes. Add just enough stock to the pan to form a thin layer of liquid.
Continue roasting for another 10 minutes, or until a meat thermometer reads
120 degrees F. at the thic kest part. Transfer to a cutting board and let
rest 5 minutes. To serve, thinly slice liver and serve with the sauce.
>From Taste Show # TS4794
Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #548 by "Master
Harper Gaellon" <gaellon@inch.com> on Apr 4, 1997

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