Livers Carbonnade With Crusty Mustard Bread

Now I should like to know whether your soul, tired of its own righteousness, is learning to be revived by and to trust in the righteousness of Christ... My dear brother, learn Christ and Him crucified. Learn to pray to Him and, despairing of yourself, say, 'You, Lord Jesus, are my righteousness, but I am your sin. You have taken upon Yourself what is mine and have given to me what is Yours. You have taken upon Yourself what you were not and have given to me what I was not.' Beware of aspiring to such purity that you will not wish to be looked upon as a sinner, or to be one. For Christ dwells only in sinners. On this account He descended from heaven, where He dwelt among the righteous, to dwell among sinners. Meditate on this love of His and you will see His sweet consolation.

Martin Luther

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	French	Sainsbury2	4	Servings

INGREDIENTS

1		Lambs liver, sliced
2	T	Plain flour
1/2	t	Dried mixed herbs
300		Stout or ale, 1/2 pint
1	T	Worcestershire sauce
8		Thick slices French bread
25	g	Butter, softened 1oz
1	T	Coarse grain mustard

INSTRUCTIONS

Coat the liver slices in the flour seasoned with the dried herbs,  salt
and freshly ground black pepper. Heat the oil in a large frying  pan,
add the liver and fry for 2-3 minutes until evenly browned. Add  the
ale and Worcestershire sauce, simmer gently for 10 minutes,  stirring
occasionally. Meanwhile, lightly brown one side of the bread  under a
preheated hot grill. Mix together the butter and mustard and  spread on
the untoasted side of each slice of bread and grill for a  further 2
minutes. Serve the liver with the bread slices and garnish  with flat
leaf parsley sprigs.  Converted by MC_Buster.  NOTES : This dish makes
a tasty change to more traditional offal  recipes. Delicious served
with julienne of vegetables and creamed  potatoes.  Converted by
MM_Buster v2.0l.

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