Name: Calves Liver with Wine Sauce

Ingredients:

• 1 lb of calves liver
• 3 tbs margarine
• 1 small onion, halved and studded with 4-5 whole cloves
• 1/4 cup beef stock
• 1 tbs of Balsamic Vinegar
• 1 bay leaf
• 1 cup red wine

Instructions:

• Melt the margarine in a skillet and quickly saute the liver for 1-2 minutes.
• Remove liver from pan.
• Add the onion halves, beef stock, bay leaf, vinegar and wine to to the pan.
• Simmer for about 10 minutes, or until the sauce has been reduced by half and is slightly thickened.
• Remove the bay leaf and onions.
• Add the cooked liver to the sauce and quickly heat through.
• Serve over rice or mashed potatoes.

Comments: 11/20/2011 - Used the sauce to augment previously cooked liver (Lamb Liver in Mint-Garlic Marinade). Sliced the onions thin and sliced mushrooms too, and sauted them in the margarine
10/27/2014 - Used beef bouillon in place of beef stock, 1/4 teaspoon of ground cloves for the whole cloves, and beef liver.

Source: http://drfugawe.wordpress.com/2009/09/06/lovin-leftover-liver/ The Original Philadelphia Neighborhood Cookbook, page 77

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