8 streaky bacon rashers, rinded
made mustard
4 oz (100 g) lamb's liver, cut into eight 5 x 1 cm (2 x 1/2 inch) pieces
salt pepper
dried sage or 8 sage leaves
1/2 stick (4 Tbsp) 2 oz (50 g) butter or 4 tablespoons oil
mashed potatoes and peas to serve
made mustard
4 oz (100 g) lamb's liver, cut into eight 5 x 1 cm (2 x 1/2 inch) pieces
salt pepper
dried sage or 8 sage leaves
1/2 stick (4 Tbsp) 2 oz (50 g) butter or 4 tablespoons oil
mashed potatoes and peas to serve
method
1. Spread the bacon rashers on one side with mustard.
2. Rub the liver pieces with salt and pepper and place one on each bacon rasher.
3. Sprinkle with sage or add a sage leaf and roll up. Secure with wooden cocktail sticks.
4. Melt the butter or heat the oil in a frying pan.
5. Add the liver and bacon rolls and fry for about 7 minutes or until golden brown and cooked through.
6. Line a warmed serving dish with a piped border of mashed potato, then add a border of peas.
7. Remove the cocktail sticks from the liver and bacon rolls and pile them in the centre.
8. If you like, make a brown sauce with the pan juices.
2. Rub the liver pieces with salt and pepper and place one on each bacon rasher.
3. Sprinkle with sage or add a sage leaf and roll up. Secure with wooden cocktail sticks.
4. Melt the butter or heat the oil in a frying pan.
5. Add the liver and bacon rolls and fry for about 7 minutes or until golden brown and cooked through.
6. Line a warmed serving dish with a piped border of mashed potato, then add a border of peas.
7. Remove the cocktail sticks from the liver and bacon rolls and pile them in the centre.
8. If you like, make a brown sauce with the pan juices.
serving amount
serves 4
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