700 g lamb's or calf's liver
2/3 cup (75 g) flour (All purpose)
salt and pepper
2/3 cup (150 ml) 1/4 pt frying oil
2 cloves garlic
1 tsp light soft brown sugar
4 tbsp malt or red wine vinegar
1 bay leaf
a pinch of dried rosemary
2 cups (500 ml) tomato juice
2/3 cup (75 g) flour (All purpose)
salt and pepper
2/3 cup (150 ml) 1/4 pt frying oil
2 cloves garlic
1 tsp light soft brown sugar
4 tbsp malt or red wine vinegar
1 bay leaf
a pinch of dried rosemary
2 cups (500 ml) tomato juice
for the garnish
chopped parsley
method
1. Remove the skin and tubes, and cut the liver into slices about 1cm thick.
2. Season the flour with salt and pepper.
3. Dip each slice of liver in the seasoned flour.
4. Put the oil into a frying pan and fry the liver slices over medium-high heat, quickly browning both sides (do not overcook).
5. Transfer to a warmed serving dish and keep hot.
6. Add the remaining seasoned flour to the frying pan and stir until golden.
7. Skin and crush the garlic and stir in with the rest of the ingredients.
8. Heat to simmering point and let the sauce simmer for about 5 minutes until thick.
9. Pour the sauce over the fried liver slices, sprinkle with the chopped parsley and serve.
2. Season the flour with salt and pepper.
3. Dip each slice of liver in the seasoned flour.
4. Put the oil into a frying pan and fry the liver slices over medium-high heat, quickly browning both sides (do not overcook).
5. Transfer to a warmed serving dish and keep hot.
6. Add the remaining seasoned flour to the frying pan and stir until golden.
7. Skin and crush the garlic and stir in with the rest of the ingredients.
8. Heat to simmering point and let the sauce simmer for about 5 minutes until thick.
9. Pour the sauce over the fried liver slices, sprinkle with the chopped parsley and serve.
serving amount
serves 4
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