1 1/2 lb (700 g) lamb's liver
1 large onion
1 clove garlic
60 ml (4 tbls) oil
100 g (1/4 lb) 3-4 cups fresh wholemeal (whole grain) breadcrumbs
120 ml (8 tbls) tarragon vinegar
60 ml (4 tbls) mixed chopped parsley, thyme, rosemary and tarragon
1 large onion
1 clove garlic
60 ml (4 tbls) oil
100 g (1/4 lb) 3-4 cups fresh wholemeal (whole grain) breadcrumbs
120 ml (8 tbls) tarragon vinegar
60 ml (4 tbls) mixed chopped parsley, thyme, rosemary and tarragon
method
1. Cut the liver into small, very thin slices.
2. Finely chop the onion and garlic.
3. Heat the oil in a large frying-pan on a low heat.
4. Mix in the onion and garlic and cook them until they are just beginning to soften.
5. Put in the breadcrumbs and cook, stirring, until they are brown and the onions completely soft.
6. Pour in the vinegar and stir in the herbs.
7. Add the liver, and cook it, stirring and turning occasionally, for 10 minutes.
2. Finely chop the onion and garlic.
3. Heat the oil in a large frying-pan on a low heat.
4. Mix in the onion and garlic and cook them until they are just beginning to soften.
5. Put in the breadcrumbs and cook, stirring, until they are brown and the onions completely soft.
6. Pour in the vinegar and stir in the herbs.
7. Add the liver, and cook it, stirring and turning occasionally, for 10 minutes.
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