3/4 stick (6 Tbsp) 75 g butter
8 oz (225 g) lamb's liver, sliced
salt pepper
150 g (5 oz) soured cream
1 teaspoon paprika paprika to garnish
8 oz (225 g) lamb's liver, sliced
salt pepper
150 g (5 oz) soured cream
1 teaspoon paprika paprika to garnish
method
1. Melt the butter in a frying pan.
2. Rub the liver slices with salt and pepper and add to the pan.
3. Fry until lightly browned on both sides and cooked through.
4. Transfer the liver slices to a flameproof serving dish and keep hot.
5. Mix the soured cream with the paprika and pour over the liver.
6. Grill for 1 to 2 minutes, then sprinkle with a little more paprika and serve with noodles or creamed potatoes and watercress.
2. Rub the liver slices with salt and pepper and add to the pan.
3. Fry until lightly browned on both sides and cooked through.
4. Transfer the liver slices to a flameproof serving dish and keep hot.
5. Mix the soured cream with the paprika and pour over the liver.
6. Grill for 1 to 2 minutes, then sprinkle with a little more paprika and serve with noodles or creamed potatoes and watercress.
serving amount
serves 3
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