1. boil Madeira, vinegar and veal stock, simmer to 100 ml and keep warm. Season the liver with salt and season with pepper.
Heat the oil. Sauté the liver in it, together with the marjoram on a tray form. In the heated up stove on the 2.
Bake at 230 °C (gas 4-5, convection oven not recommended) for 15-20 minutes. Remove from baking tray, wrap in aluminum foil, rest for 4 min.
Cut liver into slices and drizzle with sauce. Serve with hash browns and ginger-apple puree (extra recipe).
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