Grilled liver with red currant sauce from Odd Bits: How to Cook the Rest of the Animal (page 132) by Jennifer McLagan

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

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

  • mcvl on April 28, 2020

    Excellent combination of flavors. I had never understood liver with fruit till I had it at Matt Dillon's Corson Building in Seattle; now I'm a firm convert. I used some red currants I had brandied (sugarless) in 2011. I needed more mint than the recipe indicated.

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