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Meats Meats 4 Servings

INGREDIENTS

12 oz Lamb's Liver
8 oz Courgettes
6 oz Carrots, Peeled
1 Spring Onions
1 T Oil
1 T Butter
1 T Soy Sauce
1 T Worcestershire Sauce

INSTRUCTIONS

Cut the liver, courgettes and peeled carrots into half-inch strips.
Trim spring onions and cut into pieces about 3 inches long. Heat oil
in a solid, shallow pan, put in the carrots and cook over a medium
heat for 3 minutes. Add courgettes and spring onions and turn in oil
for another 2 minutes. Turn heat up high, put in the butter and when
it stops fizzling, add liver. Turn heat down a bit and cook liver for
1 minute, stirring gently. The liver should still be just pink. Cook
for two long and you'll have stir-fried shoe leather. Mix soy and
worcestershire sauces and pour over liver and vegetables. Stir
thoroughly and serve at once on rice or good, crusty bread.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 79
Calories From Fat: 57
Total Fat: 6.5g
Cholesterol: 7.6mg
Sodium: 204.7mg
Potassium: 178.1mg
Carbohydrates: 5.2g
Fiber: 1.2g
Sugar: 2.5g
Protein: <1g


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