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

There were earnest longings that all God’s people might be clothed with humility and meekness, like the Lamb of God, and feel nothing in their hearts but love and compassion to all mankind; and great grief when anything to the contrary appeared in any of the children of God, as bitterness, fierceness of zeal, censoriousness, or reflecting uncharitably on others, or disputing with any appearance of heat of spirit.

Jonathan Edwards

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.
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