| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Cheap, Lamb, Meats |
4 |
Servings |
INGREDIENTS
| 2 |
fl |
Dry white wine |
| 1 1/2 |
lb |
Lamb's liver; thinly sliced |
| 2 |
tb |
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.
A Message from our Provider:
“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”