Liver And Onions Recipe
Ingredients
| 1/2 kg / 1 lb. calves' or lambs' liver | ||
| 4 bacon rashers, roughly chopped | ||
| 25 g / 1 oz. dripping | ||
| Onions | 2 Large, sliced | |
| 25 g / 1 oz. flour | ||
| 250 ml / 1/2 pint beef stock or stock made with a stock cube | ||
| Salt | 2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Chopped parsley to garnish | ||
Directions
MAKING
1) With a sharp knife, make thin slices of the liver and discard large tubes.
2) Run down warm water and put on absorbent paper towels to drain excess liquid.
3) Heat fat in a pan and fry bacon. Keep aside.
4) Fry onions in the remaining fat till brown.
5) Mix flour stirring for 1 minute.
6) Stir in stock and add seasoning. Boil and keep stirring.
7) Put liver and bacon to the liquid, simmer covered for 15 minutes.
SERVING
8) Cool the content. Put in a serving dish sprinkled with parsley. Combine with mashed potatoes and buttered cabbage.
TIPS
Freeze the content in a polythene bag tightly sealed. Before serving, simmer water and transfer content to a heatproof bowl.
Cook covered for 15 minutes.
1) With a sharp knife, make thin slices of the liver and discard large tubes.
2) Run down warm water and put on absorbent paper towels to drain excess liquid.
3) Heat fat in a pan and fry bacon. Keep aside.
4) Fry onions in the remaining fat till brown.
5) Mix flour stirring for 1 minute.
6) Stir in stock and add seasoning. Boil and keep stirring.
7) Put liver and bacon to the liquid, simmer covered for 15 minutes.
SERVING
8) Cool the content. Put in a serving dish sprinkled with parsley. Combine with mashed potatoes and buttered cabbage.
TIPS
Freeze the content in a polythene bag tightly sealed. Before serving, simmer water and transfer content to a heatproof bowl.
Cook covered for 15 minutes.
Chef
