Derpt Style Liver

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

A recipe from the 'Handbook for Russian Housekeepers' by Smith. She lived for a long time in Derpt, which is Tartu, the place where this dish originates.

Ingredients

Veal Liver - 21.2 oz
Butter - 4.4 oz
Wheat Flour - 4 spoons
Port Wine - 3 fl oz
Lemon - 1 piece
Sugar - 1 tablespoon
Chicken Broth - 7 fl oz
Balsamic Vinegar - 1 tablespoon
Salt - to taste
Clove - 2 pieces

Step by Step guide

Step 1

Thoroughly rinse the liver, remove any membranes and large blood vessels, and pat it dry with a paper towel.

Step 2

Liver cooks quickly, so it should be sautéed just before serving. First, prepare the sauce. In a saucepan, melt a tablespoon of oil, add a tablespoon of flour, and sauté until light cream in color. Add broth, port wine, balsamic vinegar, ground cloves, lemon zest, and sugar. Reduce until slightly thickened, then add a tablespoon of oil.

Step 3

When the sauce is nearly ready, heat the remaining oil in a pan. Season the liver with salt, coat it well in flour, and fry it. You can easily check for doneness by cutting a small piece: if there's no blood, it's ready to be removed from the heat. Serve immediately, drizzled with the sauce.