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Time for some cooking!
Click here to download and print off a .pdf file of this recipe.
I love this smooth tasty sauce with small cubed pieces of succulent Liver,
and, of course, you can modify the recipe to taste.
I usually make up a "job lot" and put 10oz. portions into my freezer for later!
Follow the instructions carefully for a sumptuous meal for four people!
"And what's the recipe today, David........."
1 lb. Lambs Liver,
Plain Flour, seasoned, to coat the liver,
2 large Onions,
Beef OXO cube,
3/4 pint of Milk,
1 Garlic Clove, finely chopped or crushed,
Mixed Dried Herbs, English or Italian,
Fresh chopped Parsley for dressing, if you wish.
Salt and Pepper to taste.
"And this is what you do........."
Cut up the Liver into small bite-sized pieces and coat in the seasoned flour.
Gently fry the coated Liver in the butter until cooked all over and set aside.
Now fry the onions using the same pan, maybe add a little more butter.
When the onions are soft add in the liver, and the sauce below, and simmer for about 10 minutes, stirring from time to time.
Into the Milk add 2 good teaspoons of Tomato Puree, the OXO beef cube,
crushed Garlic and Herbs of choice. Maybe even add a little crushed chillies!!
Don't forget some salt and pepper to taste!!
There are many ways to serve this delicious meal. Some Double Cream can be trickled over the served Liver and Sauce and topped with the fresh chopped Parsley.
It can be served on a bed of Rice or Egg Noodles that have been tossed with Toasted Sesame Oil.
Alternatively it can be served with new Potatoes, or mashed potatoes, and a portion of vegetables such as garden peas, or processed (mushy) peas or my favourite runner beans if in season!
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