| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Greek | Meats, Main dish, Greek | 6 | Servings |
INGREDIENTS
| 2 1/4 | lb | Calf or lamb's liver |
| Oil or butter for frying | ||
| 1/2 | c | Finest quality oil |
| 2 | tb | Flour |
| Flour for dipping | ||
| 1/3 | c | Vinegar |
| 1/2 | tb | Tomato paste + 1 c. water |
| 1/2 | ts | Rosemary (opt.) |
| 1 | Bay leaf | |
| Salt & pepper to taste | ||
| 1 | c | Water (or more as needed) |
INSTRUCTIONS
Slice liver, dip slices into flour, fry in hot oil or butter, and place on a platter. Add the 1/2 c. oil to the oil in which you fried the liver, and when it is hot, slowly add the 2 tbs. flour, stirring constantly with a wooden spoon until well blended. When the mixture is lightly browned, add the vinegar, tomato paste and water. Add rosemary, bay leaf, and salt & pepper. Cook the sauce for 5 to 10 min. (but do not let it become too thick). Add liver to sauce; cook for 2 to 3 min. longer. Serve hot or cold. NOTE: Liver prepared in this fashion will keep for several days, especially during the winter. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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