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


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 sea