Bacon Wrapped Liver With Raisin Sauce
|Beef liver/Pork liver||1 1⁄2 Pound (In Two Pieces)|
|Salt||1 1⁄2 Teaspoon|
|Paprika pepper||2 Teaspoon|
|Worcestershire sauce||2 Teaspoon|
|White pepper||1 Teaspoon|
|Bacon slices||4 Ounce|
|Seedless raisins||2⁄3 Cup (10.67 tbs)|
|All purpose flour||1 1⁄2 Tablespoon|
|Dry red wine||2⁄3 Cup (10.67 tbs)|
|Stock||2⁄3 Cup (10.67 tbs)|
|Whipping cream||5 Tablespoon|
Rub the liver with the salt, paprika, Worcestershire sauce and pepper.
Leave for 20 minutes.
Wrap the bacon around the liver, covering the liver completely.
Place in an oiled roasting pan and bake in a moderately hot oven (375° F) for 25-30 minutes.
Meanwhile, soak the raisins in warm water for 15 minutes.
Melt the butter in a pan, stir in the flour and cook for 1 minute.
Gradually stir in the wine and stock and bring to the boil.
Simmer, stirring, until the sauce thickens.
Add the raisins, sugar and seasoning to taste and cook gently for 5 minutes.
Remove from the heat and stir in the cream.