Bacon Wrapped Liver Rolls
|Veal liver||1⁄2 Pound, membrane removed|
|Freshly ground black pepper||To Taste|
|Fresh lemon juice||2 Tablespoon|
|Fresh marjoram/Thyme||To Taste|
|Port/Marsala||1⁄3 Cup (5.33 tbs)|
|Tomatoes||4 , peeled, seeded and finely chopped|
|Chicken stock/Meat stock||1 Cup (16 tbs)|
Cut the liver into very thin slices, a little smaller than the Pacon slices.
On each bacon slice lay a slice of liver, season with a very little salt, ground black pepper and lemon juice; add three or four leaves of marjoram or thyme.
Roll up the liver in the bacon and secure the rolls with little skewers.
Heat the butter, saute the rolls in it, and sprinkle them sparingly with the flour; stir and add the port or Marsala; let it bubble, then add the tomatoes or tomato sauce, then the stock.
Cover the pan and cook over low heat for about 10 minutes.
Remove the skewers and serve the rolls at once.