Vincent Price’s Fegato Alla Veneziana (Calf’s Liver with Onions and White Wine)

I’ve done an inventory of what’s in the bottom drawer of my frozen archives #2 and there is a LOT of liver in there.  I love liver, and don’t eat it often enough.  It is so GOOD for a body.  So I now have a mission to eat all the liver.  This was a very, very good, quickly prepared, spinster’s weekday supper.

I knew all I had to do was pick up the Treasury of Great Recipes, to find a nice recipe, Vincent loved liver too and there are several recipes within the Treasury for liver.  Cue the theme song…

I’ve already made Calf’s Liver with Avocado, and the Chicken Livers Sautéed With Apples and Onion Rings recipes from the Treasury, so decided to try this one with white wine.  Yes!  It was GOOD.  So here’s how I made a one person liver dinner, adapting Vincent and Mary’s recipe which was for 3 people.

Vincent Price’s Calves Liver with Onions and White Wine (for One)

Half a red onion, sliced

2 sage leaves, chopped (or a big pinch of dried sage) – I would use more next time

2 tablespoons butter

110g liver (this was about right for just me with a big salad)

Big spoonful of flour, seasoned with salt and pepper

1/2 teaspoon chopped parsley

1 tablespoon beef stock

1 tablespoon dry white wine

In a large skillet, sauté the onion and sage in butter for 10 minutes, or until onion is slightly browned and cooked.  Cut the liver into strips and dip into flour.  Roll them around until covered (Vincent suggests doing this by popping everything into a paper bag and shaking it).  Add liver to onions and butter and cook over high heat for 5 minutes, stirring constantly.  Put liver on warm serving platter (I popped mine in the oven just for a few minutes).  To the pan add the parsley, beef stock and white wine.  Cook for 1 minutes, stirring in all the brown glaze from bottom of pan.  Pour over the liver and onions and serve immediately.

I had mine with an orange and fennel salad, which was a bit of a weird combination, but I liked it.  That’s one of the great things of just cooking for yourself, you can have a weird combination, just to use up what’s around the place.  Thanks Vincent!  Another winning recipe from the Treasury!