Veal Liver, Algarve Style

Serves 4

  • 600 grs of cleaned veal liver ;
  • 100 grs of margarine ;
  • 100 grs of onions ;
  • 1 lemon ;
  • 800 grs of potatoes ;
  • 2 cloves of garlic ;
  • salt to taste ;
  • water


Clean away the skin and nerves that may be contained in the liver. Cut it up into small slices. Season with salt, pepper, lemon juice and minced garlic. Marinate for 2 to 3 hours.
Place the liver and the margarine in a frying-pan and let it warm but not burn on a medium flame.
Fry the liver on both sides. Then place it on a serving dish.
Cut the onions up into thin rings and place them in the fat in which the liver was fried. Stir and fry, not letting it become extremely brown.
In a deep pan, boil the potatoes in their jackets.
After they are boiled, take off the jackets and dice or slice them. Serve the liver on the dish, accompanied by the potatoes, with the onions and a few drops of lemon juice sprinkled over the meat.

Hint: Before preparing it, the liver should be soaked in cold water for about 1 hour to make the skin softer.

Algarve Tourist Region

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