Calves Liver with Spring Onion Mash and a Gravy

Make the meat stock  Recipe   the day before. Trim and cut the calves liver into 2 inch/5 cm wide slices  Picture  . Peel the potatoes and put in a saucepan of water, trim the spring onions, remove the outer skin and chop into small pieces.

Put the potatoes on to simmer until cooked. Soften the spring onion pieces in a little butter and put to one side. Season the liver with (preferably) fresh ground white pepper and salt on both sides. Make a beurre manie with a bare tablespoonful of butter and of flour.

Thicken the stock by adding and stirring in small pieces of beurre manie into the stock over a medium heat, season the gravy with salt and pepper and put to one side.

When the potatoes are done, drain well and return to the saucepan, mash well, add a tablespoonful of butter and a few tablespoonfuls of cream and whip with a fork. Stir in the spring onions, cover the saucepan and put to one side.

Quickly cook the liver in a little butter in a frying pan over a medium hot heat for a couple of minutes per side. Spoon some mashed potato on to serving dishes, put on top three or four slices of liver, spoon around a little gravy and serve  Zoom  .