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COUNTRY OF ORIGIN | UK |
To cook veal liver, here’s a set of cooking instructions:
1. Start by rinsing the veal liver under cold water and patting it dry with paper towels.
2. Season the liver with salt and pepper on both sides, according to your taste.
3. Heat a skillet or frying pan over medium-high heat and add a tablespoon of oil or butter.
4. Once the oil or butter is hot, carefully place the liver slices in the pan. Make sure not to overcrowd the pan; cook in batches if necessary.
5. Cook the liver for about 2-3 minutes on each side, or until it is browned on the outside but still slightly pink in the center. Cooking time may vary depending on the thickness of the liver slices.
6. Remove the liver from the pan and let it rest for a few minutes before serving. This helps to retain its juiciness.
7. Serve the calves liver with your choice of side dishes, such as sautéed onions, mashed potatoes, or a green salad.
Note: Liver can be cooked to different levels of doneness. Adjust the cooking time accordingly if you prefer it more well-done or less pink in the center.
Nutiritional information typical values per 100g,
as sold | |
Energy | 140 kCal |
Fat | 4.85 g |
of which saturates | 1.56 g |
Carbohydrate | 2.91 g |
of which sugars | 0 g |
Fibre | 0 g |
Protein | 19.93 g |
Salt | 0.077 g |
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