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Liver And Onions

chef.alexande's picture
Ingredients
  Calves liver/Lamb liver 1 Pound (1/2 Kilogram)
  Bacon rashers 4 , roughly chopped
  Dripping 1 Ounce (25 Gram)
  Onions 2 Large, sliced
  Flour 1 Ounce (25 Gram)
  Beef stock/Stock made with a stock cube 1⁄2 Pint (250 Milliliter)
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Chopped parsley 1 Tablespoon (For Garnish)
Directions

MAKING
1) With a sharp knife, make thin slices of the liver and discard large tubes.
2) Run down warm water and put on absorbent paper towels to drain excess liquid.
3) Heat fat in a pan and fry bacon. Keep aside.
4) Fry onions in the remaining fat till brown.
5) Mix flour stirring for 1 minute.
6) Stir in stock and add seasoning. Boil and keep stirring.
7) Put liver and bacon to the liquid, simmer covered for 15 minutes.

SERVING
8) Cool the content. Put in a serving dish sprinkled with parsley. Combine with mashed potatoes and buttered cabbage.

TIPS
Freeze the content in a polythene bag tightly sealed. Before serving, simmer water and transfer content to a heatproof bowl.
Cook covered for 15 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Lamb
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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