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Liver in Piquant Sauce

ingredients

serves 4
1 lb (450g) pig's liver
8 oz (225g) onions
2 oz (50g) dripping (fat from roasted meat)
1/3 cup (50 g) plain flour (All purpose)
2 3/4 cups (21 fl oz) 600 ml water
1 beef bouillon cube (stock cube)
3 tbsp tomato ketchup
1/4 level tsp dried marjoram
1 level tsp Worcestershire sauce
Salt and pepper Fresh, chopped parsley (to garnish)

method

1. Cut the liver into long strips about 1/2 in. (1.25cm) wide, soak in a little milk for 30 minutes, then drain.

2. Meanwhile peel and slice the onions. Melt the dripping in a saucepan, add the onions and fry for 5-10 minutes until golden brown. Stir in the flour and cook for 2 minutes.

3. Add the water and crumbled beef bouillon cube and bring to the boil, stirring until thickened.

4. Add the ketchup, marjoram,. Worcestershire sauce, salt and pepper. Stir well, cover with a lid and simmer gently for about 20 minutes.

5. Add the strips of liver to the hot sauce and cook gently for about 10 minutes or until just cooked.

6. Sprinkle with parsley. Serve immediately.

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