- 8-3/4oz caul fat, soaked in water
- 2.5tb parsley
- 1tb tarragon
- 1/2tb thyme
- 2.5-3lb calf liver
- 4tb clarified butter or grapeseed oil
- 1/2 bunch watercress
- 1tb olive oil
- Juice of half a lemon
- Dry caul fat and arrange flat in a double layer. Top with 2-5 with herbs in the middle. Wrap and loosely tie in 4-5 places.
- Brown for 2-3 minutes on each side and roast at 425 degrees for 25-35 minutes, basting every 10 minutes. Rest for 10 minutes under foil and serve with 7-9.