| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Cheap, Lamb, Meats |
4 |
Servings |
INGREDIENTS
| 2 |
|
Dry white wine |
| 1 1/2 |
lb |
Lamb's liver, thinly sliced |
| 2 |
T |
Wine vinegar |
| 5 |
|
Cloves garlic, crushed |
| 1 |
|
Bay leaf |
| 2 |
oz |
Bacon, chopped |
|
|
Salt & pepper to taste |
INSTRUCTIONS
Make a marinade with the wine, vinegar, garlic, bay leaf and
seasoning, pour it over the liver, cover and leave for 24 hours. Take
out the liver and pat dry. Reserve the marinade. Heat in a frying pan
sufficient oil to cover the bottom of the pan, add the liver and the
bacon, and cook until tender over moderate heat, turning the liver
once. Remove the meat and keep warm. Add the marinade to the pan,
taking out the bay leaf, and reduce quickly. Pour it over the meat and
serve, accompanied by fried sliced potatoes.
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