Braised Lamb’s Liver Henderson

INGREDIENTS

INSTRUCTIONS

1 lb  Lamb's liver 2 Onions 1/2 cup Clarified butter 1/2 cup Dry Red Wine
1/4 cup Chopped Parsley 1 Bay Leaf 1 Sprig Thyme 1/2 cup Flour 1 Ts Salt
Ground Black Pepper to taste 1 Garlic Clove 1/2 cup Water
Preparation:
Slice liver finely and coat with flour, slice onions 1/2 inch thich, chop
parsley, crush garlic and preheat oven to 350F.
Method of cookery:
1.  Brown onion in clarified butter in casserole with crushed garlic. 2.
Dot with butter, add wine, parsley, bay leaf, thyme, salt, pepper and
water.  Cover and bake at 350F in oven for 30 minutes. 3. Shallow fry
floured liver slices quickly to color only, lay them on top, cover, and
bake 10 minutes at same heat, basting two or three times with red wine
mixture. 4. Remove cover, bake further 5 minutes, then serve.
Recipe from The Graham Kerr Cookbook.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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