Roasted Calf's Liver with Wild Mushroom Sauce
Yield: | 6 Servings |
Categories: |
3 | tb | Sweet paprika (preferably Hungarian) |
1 1/2 | tb | Olive oil, (up to 2) |
Salt and freshly ground black pepper, to taste | ||
3 | lb | Piece of calf's liver |
1 1/4 | c | Veal stock or chicken stock |
Wild Mushroom Sauce as an accompaniment, if desired, see recipe |
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