Recipes

Calves’ livers with Maderia sauce, mash and deep-fried onion rings

A rich Maderia sauce brings out the best in liver. Take care not to overcook the liver as it can make it taste bitter.

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Ingredients

For the Madeira sauce

For the mashed potato

For the onion rings

For the buttered kale

  • 50g/1¾oz unsalted butter
  • 1 head kale, thinly sliced

For the calves’ liver