Braised Lamb’s Liver Henderson

INGREDIENTS

INSTRUCTIONS

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:  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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