Liver with Currant Sauce
Esthar Vaughn Cooks
Liver with Currant Sauce
Esthar Vaughn Cooks
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1 pound beef or calf's liver, sliced 1/4 inch thick 1/2 cup dried currants 2 tablespoons red wine vinegar 2 tablespoons sherry or orange juice 6 tablespoons butter or margarine 1 tablespoon minced green onion 1/4 cup chopped celery 1/4 cup chopped parsley for garnish, optional Directions: Pat liver dry with paper toweling. Marinate currants in vinegar and sherry for 30 minutes. In large skillet, heat 4 tablespoons of the butter over medium heat. When bubbly, add liver in a single layer. Cook 2 minutes on each side. Remove to warm plate and keep warm. Repeat with remaining liver. Discard all but 1 tablespoon of the butter. Add onion and celery. Sauté 30 seconds on high heat. Add currants with marinade plus any juices that may have exuded from liver. Raise heat. Boil 30 seconds. Simmer until currants are syrupy. Whisk in remaining butter. Return liver to pan. Warm through. Return to warm serving platter. Pour sauce over the meat and serve sprinkled with parsley. Serves 4. |