INGREDIENTS

INSTRUCTIONS

Wash, dry and skin liver. Cut out any veins and sinew using a sharp
pair of scissors. (Trimming liver properly is important.) Heat in
heavy based frying pan until evenly hot. Add a small knob of butter
and swirl round.  Add 3-4 slices of liver and cook briefly until
browned, approximately  1-2 minutes.  Turn and cook on the other side.
The liver should be just pink in the  middle.  Add Madeira to the pan,
scraping up all the meaty bits into it. Check  seasoning. Add a handful
of chopped chives and serve with liver.  Serve on a bed of braised red
cabbage with bubble & squeak.  DISCLAIMER(c) Copyright 1996 - SelecTV
Cable Limited. All rights  reserved. Carlton Food Network
http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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