Calves' liver, with its meltingly tender texture, would be ideal in this dish, but it's not always easy to find and tends to be pricey. Lambs liver also gives excellent results. If you can, use fresh sage; the flavour is not as subtle with dried.
SERVES 4
25 g (1 oz) butter
1 medium onion, skinned and chopped
30 ml (2 tbsp) chopped fresh sage or 5 ml (1 tsp) dried
450 g (1 lb) liver, sliced
25 g (1 oz) plain wholemeal flour
300 ml (1/2 pint) fresh milk
salt and pepper
1. Melt the butter in a medium saucepan and fry the onion and sage for 3 minutes. Coat the liver in the flour, then add to the pan and cook for 3 minutes on one side. Turn over and cook for a further 3 minutes.
2. Gradually stir in the milk and bring to the boil stirring, until the sauce thickens, boils and is smooth. Season to taste. Cook for 1 - 2 minutes. Serve with jacket potatoes or rice and a green vegetable.
