Lamb'S Fry Piquant
|Lamb's fry||1 (Liver)|
|Freshly ground black pepper||1|
|White vinegar||1⁄4 Cup (4 tbs)|
Dry slices on paper towels and place on a plate.
Sprinkle with salt and allow to stand for at least 1 hour in refrigerator.
To cook, coat in flour mixed with pepper, and fry in heated oil in a frying pan for 5 minutes on each side or until tender.
Lift onto a serving dish and keep warm.
Drain off most of oil from pan leaving 1 tablespoon.
Add any seasoned flour left to the frying pan and mix into the oil.
Cook a little, take pan off heat and pour in vinegar.
Sauce will sizzle so take care.
Return to heat and stir a little until bubbling and thick.
Pour over liver and serve hot.