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Liver And Bacon Marsala Recipe
|Lamb's liver||1 Pound, sliced (450 Gram)|
|Seasoned flour||3 Tablespoon (For Coating)|
|Butter||1 1⁄2 Ounce (40 Gram)|
|Bacon (streaky) rashers||8 , derinded and halved (To Garnish)|
|Beef stock||1⁄4 Pint|
|Lemon juice||1 Teaspoon|
|Ground black pepper||To Taste (To Garnish)|
|Salt||To Taste (To Garnish)|
Serving size: Complete recipe
Calories 1487 Calories from Fat 674
% Daily Value*
Total Fat 76 g116.6%
Saturated Fat 32.3 g161.7%
Trans Fat 0 g
Cholesterol 91.4 mg
Sodium 1017 mg42.4%
Total Carbohydrates 63 g21%
Dietary Fiber 1.5 g6%
Sugars 2.7 g
Protein 134 g268.8%
Vitamin A 7387.1% Vitamin C 4.2%
Calcium 3.2% Iron 377.9%
*Based on a 2000 Calorie diet
Melt the butter in a frying pan and fry the bacon until lightly coloured.
Remove from the pan.
Fry the liver until browned on both sides.
Add the Marsala, stock and lemon juice and season well.
Return the bacon to the pan and simmer gently until the liver is tender and the sauce syrupy, about 15 minutes.
Taste and adjust the seasonings, if necessary.
Arrange on a serving dish and garnish with parsley and potato crisps.