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Liver And Bacon Marsala

Meat.Bible's picture
Ingredients
  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)
  Marsala 4 Tablespoon
  Beef stock 1⁄4 Pint
  Lemon juice 1 Teaspoon
  Ground black pepper To Taste (To Garnish)
  Salt To Taste (To Garnish)
Directions

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.

Recipe Summary

Course: 
Main Dish
Method: 
Fried
Ingredient: 
Bacon

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