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Iscas

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Ingredients
  Beef liver/Calf's liver 2 Pound, sliced
  White wine 1 1⁄2 Cup (24 tbs)
  Garlic 3 Clove (15 gm), sliced
  Bay leaves 2
  Cider vinegar 6 Tablespoon
  Salt 2 Teaspoon
  Spleen 1⁄2 Pound
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Boiled potatoes 1 Cup (16 tbs)
Directions

Marinate liver for 2 hours in mixture of wine, garlic, bay leaves, vinegar, and salt.
Remove skin from spleen; with a fork scrape spleen free of tissue and tendons.
Remove liver slices from marinade and drain.
Strain marinade and reserve.
Add spleen to marinade, mix well; simmer until spleen turns color and is cooked.
Heat butter in skillet and quickly saute liver slices.
Arrange liver in a deep serving dish, cover with spleen sauce, and serve with boiled potatoes.

Recipe Summary

Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Beef

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