Name: Liver (Iscas)
Yield: Serves 4–6
Ingredients: salt; freshly ground black pepper; 1 mild onion, peeled and thinly sliced; 1½ lb / 680 g lamb’s liver; 3 tbsp good white wine; 3 tbsp olive oil

Preparation info

Serves
4–6

Difficulty
Complex

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

This is my version of Iscas, the favourite way of preparing liver in Lisbon. Rather than calves’ liver, which does not lend itself well to a marinade, use best-quality lamb’s liver. The secret is to cook it very quickly so that it does not toughen.

Ingredients

1½ lb / 680 g lamb’s liver
3 tbsp good white wine

Method

Remove any piping from the liver and cut first into slices and then into strips about the length and thickness of your little finger. Place in a bowl. Mix the wine with the olive oil, and pour this over the liver. Add the onion, and leave to marinate overnight.

Heat a flameproof casserole with a lid, and preferably with handles, on the hob. Drain the liver, reserving the marinade. Put t