Liver in Piquant Sauce

Liver in Piquant Sauce

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Servings: 4
Calories: 354


  • 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)


  • 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
Ingredients Liver, Offal
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