Liver And Bacon Marsala
|Lamb's liver||1 Pound, sliced (450 Gram)|
|Seasoned flour||3 Tablespoon (For Coating)|
|Butter||1 1⁄2 Ounce (40 Gram)|
|Bacon (streaky) rashers||8 , derinded and halved (To Garnish)|
|Beef stock||1⁄4 Pint|
|Lemon juice||1 Teaspoon|
|Ground black pepper||To Taste (To Garnish)|
|Salt||To Taste (To Garnish)|
Trim the liver and coat in seasoned flour.
Melt the butter in a frying pan and fry the bacon until lightly coloured.
Remove from the pan.
Fry the liver until browned on both sides.
Add the Marsala, stock and lemon juice and season well.
Return the bacon to the pan and simmer gently until the liver is tender and the sauce syrupy, about 15 minutes.
Taste and adjust the seasonings, if necessary.
Arrange on a serving dish and garnish with parsley and potato crisps.