Iscas Com Elas a Lisboeta (Calf Liver, Lisbon Style)

Specialty of the Restaurant Taveres, Lisbon, Portugal and taken from a magazine article in my grandmothers recipe box. Recipe requires 24 hour marinade, not counted as part of the time. An optional item is 1/4 lb spleen pureed and added with the liver to the wine marinade.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  lb calf liver
• 1⁄2 pint white wine
• 2  garlic cloves, chopped
• 1  bay leaf
•  salt and pepper, to taste
• 1  tablespoon vinegar
• 1⁄4 cup butter
• 1  garlic clove, chopped

Directions

1. Cut the liver in very fine slices.
2. Put the liver into the white wine with the 2 cloves garlic, bay leaf, salt and pepper and vinegar and marinate for 24 hours.
3. Melt the butter and add the 1 clove garlic and a little of the marinade. Let this boil for a few minutes and then keep adding more marinade, little by little, while the sauce boils.
4. In the end, add the liver and any remaining sauce and continue cooking until liver is done to your taste (5-7 minutes).