500 g sheep's or lamb's liver
3 tbsp plain flour
2 oz (50 g) dripping (fat from roasted meat) or lard or bacon fat
fat for greasing
2 medium sized onions
4 red peppers (400 g approx)
4 tomatoes (200 g approx)
3 tbsp (25 g) plain flour
250 ml general household or brown stock
salt and pepper
3 tbsp plain flour
2 oz (50 g) dripping (fat from roasted meat) or lard or bacon fat
fat for greasing
2 medium sized onions
4 red peppers (400 g approx)
4 tomatoes (200 g approx)
3 tbsp (25 g) plain flour
250 ml general household or brown stock
salt and pepper
method
1. Remove the skin and tubes, and dip each slice of liver in the flour.
2. Heat the dripping or fat in a frying pan and fry the liver quickly until lightly browned on both sides.
3. Remove the liver and put it in a greased casserole.
4. Prepare and slice all the vegetables.
5. Fry the onions and peppers in the fat in the frying pan until softened but not browned.
6. Add the tomatoes and fry gently for 2 - 3 minutes.
7. Remove the fried vegetables from the pan with a perforated spoon and place them on top of the liver in the casserole.
8. Make a gravy by stirring the flour into the fat in the pan and cooking gently until browned.
9. Gradually add the stock and stir until boiling. Season to taste.
10. Pour the gravy over the liver and vegetables.
11. Cover the casserole with a lid and bake in a moderate oven, 180°C, Gas 4, for 1 hour. Re-season if required.
12. Arrange the liver, vegetables, and sauce neatly on a warmed serving dish.
13. Serve with a border of piped potato or boiled rice.
2. Heat the dripping or fat in a frying pan and fry the liver quickly until lightly browned on both sides.
3. Remove the liver and put it in a greased casserole.
4. Prepare and slice all the vegetables.
5. Fry the onions and peppers in the fat in the frying pan until softened but not browned.
6. Add the tomatoes and fry gently for 2 - 3 minutes.
7. Remove the fried vegetables from the pan with a perforated spoon and place them on top of the liver in the casserole.
8. Make a gravy by stirring the flour into the fat in the pan and cooking gently until browned.
9. Gradually add the stock and stir until boiling. Season to taste.
10. Pour the gravy over the liver and vegetables.
11. Cover the casserole with a lid and bake in a moderate oven, 180°C, Gas 4, for 1 hour. Re-season if required.
12. Arrange the liver, vegetables, and sauce neatly on a warmed serving dish.
13. Serve with a border of piped potato or boiled rice.
serving amount
serves 4 - 6
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