| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
4 |
Servings |
INGREDIENTS
| 12 |
oz |
Lamb's Liver |
| 8 |
oz |
Courgettes |
| 6 |
oz |
Carrots, Peeled |
| 1 |
bn |
Spring Onions |
| 1 |
tb |
Oil |
| 1 |
tb |
Butter |
| 1 |
tb |
Soy Sauce |
| 1 |
tb |
Worcestershire Sauce |
INSTRUCTIONS
Cut the liver, courgettes and peeled carrots into half-inch strips. Trim
spring onions and cut into pieces about 3 inches long. Heat oil in a solid,
shallow pan, put in the carrots and cook over a medium heat for 3 minutes.
Add courgettes and spring onions and turn in oil for another 2 minutes.
Turn heat up high, put in the butter and when it stops fizzling, add liver.
Turn heat down a bit and cook liver for 1 minute, stirring gently. The
liver should still be just pink. Cook for two long and you'll have
stir-fried shoe leather. Mix soy and worcestershire sauces and pour over
liver and vegetables. Stir thoroughly and serve at once on rice or good,
crusty bread.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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