Liver in Piquant Sauce
Ingredients
- 1 lb pig's liver
- 8 oz onions
- 2 oz dripping fat from roasted meat
- 1/3 cup plain flour All purpose
- 21 floz water
- 1 beef bouillon cube stock cube
- 3 tbsp tomato ketchup
- 1/4 level tsp dried marjoram
- 1 level tsp Worcestershire sauce
- Salt and pepper Fresh chopped parsley (to garnish)
Instructions
- Cut the liver into long strips about 1/2 in. (1.25cm) wide, soak in a little milk for 30 minutes, then drain.
- Meanwhile peel and slice the onions. Melt the dripping in a saucepan, add the onions and fry for 5-10 minutes until golden brown. Stir in the flour and cook for 2 minutes.
- Add the water and crumbled beef bouillon cube and bring to the boil, stirring until thickened.
- Add the ketchup, marjoram,. Worcestershire sauce, salt and pepper. Stir well, cover with a lid and simmer gently for about 20 minutes.
- Add the strips of liver to the hot sauce and cook gently for about 10 minutes or until just cooked.
- Sprinkle with parsley. Serve immediately.
Calories: 354 kcal
Carbohydrates: 19 g
Protein: 26 g
Fat: 18g
Saturated Fat: 7 g
Cholesterol: 355 mg
Sodium: 475 mg
Potassium: 446 mg
Fiber: 1 g
Sugar: 5 g
Vitamin A: 24613 IU
Vitamin C: 33 mg
Calcium: 33 mg
Iron: 27 mg