Grilled Calfs or Beef Liver Served With A Famous Romanian Sauce Mujdei

Ingredients

• For the Mujdei sauce (Makes 1 cup)
• • 1 bunch parsley, leaves finely chopped
• • 1 bunch dill, fronds finely chopped
• • 2 -3 large garlic cloves, finely minced or pressed
• • 1/4 cup sherry vinegar
• • About 1 1/2 teaspoons coarse salt
• • 1/2 teaspoon red pepper flakes
• • 1/2 teaspoon freshly ground black pepper
• • 1/2 cup strong concentrated chicken broth, at room temperature
• For the marinade; marinating and grilling liver
• • Juice of 2 lemons
• • 3 tablespoons olive oil
• • 1/2 cup dry sherry wine
• • 1 teaspoon fresh ginger, finely ground
• • 1/4 teaspoon red pepper flakes
• • 2 tablespoons fresh parsley, chopped
• • 2 pounds calf's or beef liver, cut into about 1 to1 1/2-inch thick slices
• • 1/2 cup melted butter
• • Salt and freshly ground pepper to taste

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