Pan-fried liver with onion gravy from Mr & Mrs Wilkinson's How It Is at Home: A Cookbook for Every Family (page 196) by Matt Wilkinson and Sharlee Gibb

  • thyme
  • apple cider vinegar
  • Show all ingredients...

  • EYB Comments

    Calves livers require soaking for at least 2-3 hours or ideally overnight. Can substitute redcurrant jelly for quince jelly, and white wine for white verjus.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Proper mash

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Calves livers require soaking for at least 2-3 hours or ideally overnight. Can substitute redcurrant jelly for quince jelly, and white wine for white verjus.

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