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Lambs’ Liver with Onions in Wine Sauce
Preparation info
Serves
4
Difficulty
Easy
Appears in
The Times Calendar Cookbook
Published 1977
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.
Ingredients
2 75 g 3 oz 450
Method
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