Ingredient:
2 tbsp plain flour
Salt and black pepper
500 g (1 lb) calf’s liver, sliced
60 g (2 oz) butter
1 tbsp sunflower oil
Juice of 1 lemon
3 tbsp roughly chopped fresh sage
Sage leaves and lemon slices, to garnish

Method:
Sprinkle the flour on to a plate and season with salt and pepper. Coat the liver slices in the seasoned flour, shaking off any excess.

Melt half of the butter with the oil in a large frying pan. When the butter is foaming, add half of the liver slices and cook over a high heat for about 1 minute on each side until browned all over. Lift out with a slotted spoon and keep warm. Repeat with the remaining liver slices.

Melt the remaining butter in the pan, and add the lemon juice and sage, stirring to dissolve any sediment from the bottom of the pan. Pour the pan juices over the liver, garnish with sage leaves and lemon slices, and serve at once.

Calf’s Liver with Apple
Halve and slice 1 eating apple and add to the pan with the lemon juice and sage. Cook, stirring, for 3 minutes, and serve with the liver.