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.
Serving size: Complete recipe
Calories 1904 Calories from Fat 942
% Daily Value*
Total Fat 106 g162.3%
Saturated Fat 50.4 g251.9%
Trans Fat 0 g
Cholesterol 205.1 mg68.4%
Sodium 2549.4 mg106.2%
Total Carbohydrates 61 g20.4%
Dietary Fiber 1.5 g6%
Sugars 0.9 g
Protein 171 g341.9%
Vitamin A 7387.1% Vitamin C 4.2%
Calcium 3.2% Iron 377.9%
*Based on a 2000 Calorie diet