Add the beef stock and simmer to reduce again, until the gravy is thickened, then season, to taste, with salt and freshly ground black pepper. For the calf's liver, rub the calf's liver with the ...

Liver needs to be very fresh; look for firm, proud, glistening livers with a deep pink-red colour. Most calves’ livers sold in the UK come from Dutch veal calves. If animal welfare is a concern ...

Thinly sliced calf liver or beef liver are both good options ... Transfer the live and onions to a platter and serve with the ...

In addition to calf's liver and onions, an old-fashioned liver ... Some recipes call for chicken livers, while others ...