Whole roast calf liver

Serves 6-8

  1. 8-3/4oz caul fat, soaked in water
  2. 2.5tb parsley
  3. 1tb tarragon
  4. 1/2tb thyme
  5. 2.5-3lb calf liver
  6. 4tb clarified butter or grapeseed oil
  7. 1/2 bunch watercress
  8. 1tb olive oil
  9. 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.

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