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 |