Liver, Kidneys, etc.

• 1 kg (2 lb) calf’s or lamb’s liver, sliced
• 1½ tablespoons

Wash the liver and cut it into small pieces about 2½ cm (1 inch) square, removing any tough pieces or skin. Drain and dry on absorbent paper. Sprinkle with 1 tablespoon paprika and toss well, then roll in flour, shaking to separate each piece of liver.

Heat some oil in a frying pan and fry the liver, stirring and turning the pieces until well browned all over. They should be pink and ju