| 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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