Kalfslever in wijnsaus

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800 gr kalfslever
150 gr gerookt spek
1/4 liter rode wijn
4 tomaten
200 gr uien
200 gr wortelen
2 eetlepels boter
peper, zout

Ontdoe de lever van eventuele vliezen en zenuwen, bak hem in de hete boter
met het in dobbelsteentjes gesneden spek bruin en doe hem over in de
natgemaakte Römertopf.
Voeg de gesnipperde uien en wortelen en de ontvelde en in vieren gesneden
tomaten toe, bestrooi met peper en zout en giet de wijn erover.
Leg het deksel op de schotel, plaats hem in een koude oven, die op
200°C is ingesteld en smoor de lever in 11/2-2 uur gaar.
Bind de saus naar verkiezing met aangemengde bloem.
Dien deze schotel op met aardappelpuree of macaroni.

Zoutloos dieet: voeg geen zout toe, gebruik zoutarme boter en vervang
gerookt spek door vers spek.