350 g (12 oz) lambs liver
salt and freshly ground pepper
1/3 cup (50 g) 2 oz plain wholemeal flour (whole grain), sieved
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 garlic clove, crushed
4 rashers lean bacon, chopped
2 onions, chopped
1 1/4 cup (1/2 pint) 300 ml fresh milk
1 teaspoon dried mixed herbs
salt and freshly ground pepper
1/3 cup (50 g) 2 oz plain wholemeal flour (whole grain), sieved
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 garlic clove, crushed
4 rashers lean bacon, chopped
2 onions, chopped
1 1/4 cup (1/2 pint) 300 ml fresh milk
1 teaspoon dried mixed herbs
method
1. Coat the liver in seasoned flour.
2. Melt the butter in a frying pan, add the liver and garlic.
3. Brown on both sides and cook for 5 minutes. Remove from the pan and keep warm.
4. Add the bacon and onions, cook for 5 minutes.
5. Gradually stir in the remaining flour and milk, bring to the boil stirring until the mixture thickens, boils and is smooth.
6. Sprinkle on the herbs.
7. Return liver to the saucepan and simmer for 5 minutes.
8. Serve at once accompanied with baked potatoes and a green vegetable.
2. Melt the butter in a frying pan, add the liver and garlic.
3. Brown on both sides and cook for 5 minutes. Remove from the pan and keep warm.
4. Add the bacon and onions, cook for 5 minutes.
5. Gradually stir in the remaining flour and milk, bring to the boil stirring until the mixture thickens, boils and is smooth.
6. Sprinkle on the herbs.
7. Return liver to the saucepan and simmer for 5 minutes.
8. Serve at once accompanied with baked potatoes and a green vegetable.
serving amount
serves 4
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