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Catholic Recipe: Italian Style Liver


  • 1 1/2 pounds calf's liver, thinly sliced
  • flour
  • salt, pepper
  • 4 tablespoons butter, divided
  • juice of 1 lemon


Serves: 4

Prep Time: 30 minutes

Difficulty: • •

Cost: $$$$

For Ages:11+

Origin: Italy


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Also Called: Fegato l' Italiana

In some sections of Europe it became a custom to serve liver on St. Anthony's Day. The origin of this tradition is not known; it might have been occasioned by a pre-Christian practice of eating liver at the time of the summer solstice, which in the Middle Ages fell around St. Anthony's Day because of the progressive slowdown of the Julian calendar (which was corrected by Pope Gregory XIII in the sixteenth century).


Sprinkle liver lightly with flour, salt and pepper. Brown each side in 2 tablespoons heated butter in skillet. Add remaining butter, shake pan; cook over low heat 5 minutes. Sprinkle liver with lemon juice before serving.

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965