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1
Working over a large plate or bowl to catch the juice, remove the peel and pith from 2 of the oranges with a sharp knife, cutting down to the pulp in one operation.
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2
Cut out each section from between the membrane and set aside.
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3
Reserve the juice and add it to the juice of the third orange.
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4
Strain and set aside Heat a large cast iron frying pan,dry, over a medium low heat for a few moments Add 3 oz butter and as soon as it starts to foam add the slices of liver, reduce the heat to minimum and cook very gently for no more than 2 minutes on each side, do not overcook, it must remain soft with no outer crust, and pink inside.
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5
Liver continues cooking by its own heat when removed from the pan.
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6
Arrange on a heated serving dish and keep hot covered with a plate.
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7
Increase the heat to medium, deglaze the pan with the orange juice, incorporating the meat residue by scraping it up with a fork, season with salt and allspice, allow to bubble, then add the orange sections.
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8
Tip the pan back and forth allowing the hot juice to flow over the fruit, do this quickly.
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9
Remove the sections with a fork and place them around the meat.
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10
Remove the pan from the heat, whisk in the remaining 1 oz of butter, cut into small pieces and pour over the liver.
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11
Serve right away with small new potatoes, parselied and buttered or with garlic mashed potatoes and green peas.
