1 lb (450 g) liver, neatly and thinly sliced
1 tablespoon each oil and butter
1 small cup high-juice orange squash
1 tablespoon Worcestershire sauce
1 tablespoon each oil and butter
1 small cup high-juice orange squash
1 tablespoon Worcestershire sauce
method
1. Heat a big, solid, non-stick frying pan until it is very hot, then put in the oil.
2. When that is hot, add the butter and let it sizzle until it stops fizzing.
3. Put the thin slices of liver into it in one layer, so they do not overlap.
4. Allow them 30 seconds only.
5. Turn the liver over and pour on the undiluted orange squash - it gives a wonderful sweet-and-sour orange flavour. Add the Worcestershire sauce. Cook for another 45-50 seconds, shaking the pan, then remove the liver immediately to hot plates.
6. Do not cook it longer or you will have orange-flavoured shoe leather.
7. Cooked as suggested here, it will still be just pink in the middle. Another 10 seconds and it will be cooked through, but do not cook it longer than that.
8. Pour the wonderful dark golden, glazy juices all over the liver, and eat immediately.
2. When that is hot, add the butter and let it sizzle until it stops fizzing.
3. Put the thin slices of liver into it in one layer, so they do not overlap.
4. Allow them 30 seconds only.
5. Turn the liver over and pour on the undiluted orange squash - it gives a wonderful sweet-and-sour orange flavour. Add the Worcestershire sauce. Cook for another 45-50 seconds, shaking the pan, then remove the liver immediately to hot plates.
6. Do not cook it longer or you will have orange-flavoured shoe leather.
7. Cooked as suggested here, it will still be just pink in the middle. Another 10 seconds and it will be cooked through, but do not cook it longer than that.
8. Pour the wonderful dark golden, glazy juices all over the liver, and eat immediately.
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