Braised lamb's liver henderson, my favourite bob wilson.
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lamb's liver |
| 2 | Onions | |
| ½ | cup | Clarified butter |
| ½ | cup | Dry Red Wine |
| ¼ | cup | Chopped Parsley |
| 1 | Bay Leaf | |
| 1 | Sprig Thyme | |
| ½ | cup | Flour |
| 1 | teaspoon | Salt |
| Ground Black Pepper to taste | ||
| 1 | Garlic Clove | |
| ½ | cup | Water |
Directions
Preparation:
Slice liver finely and coat with flour, slice onions ½ inch thich, chop parsley, crush garlic and preheat oven to 350F.
Method of cookery:
1. Brown onion in clarified butter in casserole with crushed garlic.
2. Dot with butter, add wine, parsley, bay leaf, thyme, salt, pepper and water. Cover and bake at 350F in oven for 30 minutes. 3.
Shallow fry floured liver slices quickly to color only, lay them on top, cover, and bake 10 minutes at same heat, basting two or three times with red wine mixture. 4. Remove cover, bake further 5 minutes, then serve.
Recipe from The Graham Kerr Cookbook.
Submitted By BOB WILSON On 11-05-95