Name: Calves Liver with Wine Sauce



Yield: 4 servings

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: The Original Philadelphia Neighborhood Cookbook, page 77

Return to the main page