Deviled Liver Recipe
Ingredients
| 50 g/2 oz flour | ||
| Black pepper salt | 1 To taste | |
| Cayenne pepper | 1/2 Teaspoon | |
| Dry mustard | 1 Teaspoon | |
| 1 kg/2 lb calf's or lamb's liver, sliced | ||
| 6 mm/1/4 in thick | ||
| 50 g/2 oz butter | ||
| Olive oil | 1 Tablespoon | |
| Worcestershire sauce | 2 Tablespoon (Sauce) | |
| Paprika | 2 Teaspoon (Sauce) | |
| Red wine vinegar | 1 Tablespoon (Sauce) | |
| Dry mustard | 1 Teaspoon (Sauce) | |
| 2 tomatoes, peeled, seeded and chopped | ||
| 1 Tbsp castor sugar | ||
| Onion | 1 Tablespoon, minced (Sauce) | |
| Chutney | 1 Tablespoon (Sauce) | |
| 75 ml/3 fl oz dry red wine | ||
| Garlic | 1 Clove (5gm), crushed (Sauce) | |
| 75 ml/3 fl oz single cream | ||
Directions
First make the sauce.
Put all the ingredients, except the cream, in a saucepan.
Bring to the boil, then simmer for 5 minutes.
Remove from the heat.
Mix together the flour, salt and pepper, the cayenne, and mustard.
Coat the liver slices in this seasoned flour.
Melt the butter with the oil in a frying pan.
Add the liver slices and cook for 2 to 3 minutes on each side, or until spots of blood appear on the surface.
Transfer the liver to a warmed serving dish.
Keep hot.
Stir any leftover flour into the fat in the frying pan.
Gradually stir in the sauce and bring to the boil.
Simmer, stirring, for 3 minutes.
Stir in the cream and heat through without boiling..
Spoon the sauce over the liver and serve hot.
Put all the ingredients, except the cream, in a saucepan.
Bring to the boil, then simmer for 5 minutes.
Remove from the heat.
Mix together the flour, salt and pepper, the cayenne, and mustard.
Coat the liver slices in this seasoned flour.
Melt the butter with the oil in a frying pan.
Add the liver slices and cook for 2 to 3 minutes on each side, or until spots of blood appear on the surface.
Transfer the liver to a warmed serving dish.
Keep hot.
Stir any leftover flour into the fat in the frying pan.
Gradually stir in the sauce and bring to the boil.
Simmer, stirring, for 3 minutes.
Stir in the cream and heat through without boiling..
Spoon the sauce over the liver and serve hot.
Chef
