Lambs’ Liver with Onions in Wine Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Put the lambs’ liver to soak in milk until required for cooking; milk has a tenderizing effect and makes it taste almost like calves’ liver which, if it were not so expensive, would be the one to choose for this recipe.


  • 2 medium-sized onions
  • 75 g/3 oz butter
  • 450 g/1 lb lambs’ liver, cut in slices
  • seasoned flour
  • 3 dl/½ pint dry white wine or wine and stock


    Peel and finely chop the onions. Add to the hot butter in a frying pan and cook gently for about 5 minutes until the onion is tender. Meanwhile trim the liver and cut each slice across into thin strips rather as you would cut steak for beef stroganoff. Toss the strips of-liver in seasoned flour and add to the pan of onions. Fry both together over fairly high heat, tossing the ingredients to seal the liver on all sides. Allow to cook for about 4–5 minutes, then with a perforated spoon lift the liver and onions out on to a hot serving dish. Add the wine to the hot pan and allow it to boil up fairly fast. Stir to pick up all the flavouring bits in the pan and let the wine reduce by about half to concentrate the flavour. Pour over the liver and serve.