| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
French |
Sainsbury2 |
4 |
Servings |
INGREDIENTS
| 1 |
|
Lambs liver, sliced |
| 2 |
T |
Plain flour |
| 1/2 |
t |
Dried mixed herbs |
| 300 |
|
Stout or ale, 1/2 pint |
| 1 |
T |
Worcestershire sauce |
| 8 |
|
Thick slices French bread |
| 25 |
g |
Butter, softened 1oz |
| 1 |
T |
Coarse grain mustard |
INSTRUCTIONS
Coat the liver slices in the flour seasoned with the dried herbs, salt
and freshly ground black pepper. Heat the oil in a large frying pan,
add the liver and fry for 2-3 minutes until evenly browned. Add the
ale and Worcestershire sauce, simmer gently for 10 minutes, stirring
occasionally. Meanwhile, lightly brown one side of the bread under a
preheated hot grill. Mix together the butter and mustard and spread on
the untoasted side of each slice of bread and grill for a further 2
minutes. Serve the liver with the bread slices and garnish with flat
leaf parsley sprigs. Converted by MC_Buster. NOTES : This dish makes
a tasty change to more traditional offal recipes. Delicious served
with julienne of vegetables and creamed potatoes. Converted by
MM_Buster v2.0l.
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