Calves' Liver In Fresh Orange Juice

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 3 large oranges
• 4 ounces butter
• 6 slices calf liver (cut 1/2 inch thick on a slant)
• salt
• ground allspice

Recipe

• 1 working over a large plate or bowl to catch the juice, remove the peel and pith from 2 of the oranges with a sharp knife, cutting down to the pulp in one operation.
• 2 cut out each section from between the membrane and set aside.
• 3 reserve the juice and add it to the juice of the third orange.
• 4 strain and set aside heat a large cast iron frying pan,dry, over a medium low heat for a few moments add 3 oz butter and as soon as it starts to foam add the slices of liver, reduce the heat to minimum and cook very gently for no more than 2 minutes on each side, do not overcook, it must remain soft with no outer crust, and pink inside.
• 5 liver continues cooking by its own heat when removed from the pan.
• 6 arrange on a heated serving dish and keep hot covered with a plate.
• 7 increase the heat to medium, deglaze the pan with the orange juice, incorporating the meat residue by scraping it up with a fork, season with salt and allspice, allow to bubble, then add the orange sections.
• 8 tip the pan back and forth allowing the hot juice to flow over the fruit, do this quickly.
• 9 remove the sections with a fork and place them around the meat.
• 10 remove the pan from the heat, whisk in the remaining 1 oz of butter, cut into small pieces and pour over the liver.
• 11 serve right away with small new potatoes, parselied and buttered or with garlic mashed potatoes and green peas.