Lightly sprinkle flour over the calf’s liver. Melt 2 tablespoons of butter in a pan. Once the butter is hot, add slices of calf’s liver and cook, on medium heat for 2 to 3 minutes on each side. Remove from heat. Season with salt and pepper and keep warm on a serving plate.

Add remaining butter in the pan with raspberry vinegar. Bring to a boil for a few seconds and pour over the calf’s liver. Just before serving, sprinkle with parsley.