|Butter||1⁄2 Ounce (15 Gram)|
|Onion||1 Small, chopped|
|Streaky bacon||2 Ounce, derinded and chopped (50 Gram)|
|Plain flour||2 Tablespoon|
|Lamb liver||10 Ounce, sliced (300 Gram)|
|Mushrooms||2 Ounce (50 Gram)|
|Stock||1⁄4 Pint (150 Milliliter)|
|Tomato puree||1 Tablespoon|
|Made mustard||1⁄4 Teaspoon|
|Chopped parsley||1⁄2 Teaspoon (For Garnish)|
Melt the butter in a heavy-based pan, add the onion and bacon and fry until soft.
Season the flour with salt and pepper and use to coat the liver.
Add to the pan and fry, turning, until evenly browned.
Stir in the mushrooms, stock, tomato puree, mustard, chutney and sugar.
Add salt and pepper to taste.
Bring to the boil, stirring, then cover and simmer for 20 minutes.
Transfer to a warmed serving dish and garnish with parsley.