Derpt Style Liver
Main Dishes • Russian
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 20 oz
- Butter 5 oz
- Wheat Flour 4 spoons
- Port Wine 5 fl oz
- Lemon 1 piece
- Sugar 1 tablespoon
- Chicken Broth 5 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.
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