03 January 2013,00:35 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Heat the butter and oil until butter is frothy, add the liver and cook quickly until brown on all sides. Remove with a slotted spoon and set aside.
  • Add the onions to the pan and cook gently until tender and lightly colored. Return liver and any juices from it to the pan, increase heat and stir fry for 1 minute.
  • Reduce heat, stir in cream, lemon rind, sage, parsley and salt and pepper to taste. Cook, stirring gently, until heated through.
  • Serves immediately with plain boiled rice and Minted Peas.


  • 100 grams butter
  • 2 tablespoon Cooking oil
  • 700 grams calf's liver, cut into thin strips
  • 4 medium onions, peeled and sliced into thin rounds
  • 300 ml soured cream
  • 1 teaspoon finely grated lemon rind
  • 2 teaspoon chopped fresh sage or ½ teaspoon dried sage
  • 2 tablespoon chopped parsley
  • Salt and freshly ground pepper

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