Name: Grilled Calves Liver with Madeira Sauce
Ingredients: 1 kg Calf's liver; thin slices; 15 g Unsalted butter; Seasoning; 150 ml Malmsey Madeira; Chopped chives

What is professionalism? Professionalism is doing something because you’ve gotten good at it, good enough for people to pay you for it. It might not even feel that much like a job. But professionalism hollows out gospel ministry. Professionalized ministry flows out of a man’s own adequacy and gains for him a successful career. If you have a professional mentality, you will pray that God will bless your efforts. But if you have a biblical mentality, you will go beyond that. You will pray that God will do for you what only He can do, for the display of His glory alone.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
		Tessa, Bramley’s, Country, Kit	1	servings

INGREDIENTS

1	kg	Calf's liver; thin slices
15	g	Unsalted butter
		Seasoning
150	ml	Malmsey Madeira
		Chopped chives

INSTRUCTIONS

Wash, dry and skin liver. Cut out any veins and sinew using a sharp pair of
scissors. (Trimming liver properly is important.) Heat in heavy based
frying pan until evenly hot. Add a small knob of butter and swirl round.
Add 3-4 slices of liver and cook briefly until browned, approximately 1-2
minutes.
Turn and cook on the other side. The liver should be just pink in the
middle.
Add Madeira to the pan, scraping up all the meaty bits into it. Check
seasoning. Add a handful of chopped chives and serve with liver.
Serve on a bed of braised red cabbage with bubble & squeak.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Suffering from truth decay? Brush up on your Bible.”