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Fried Liver and Bacon HT MC 15mins Serves 4 Hot Offal Pork Herbs Main course Eggless
Ingredients 450g/1lb Lamb's Liver 8-12 Rashers of Back Bacon 25g/1oz Plain Flour Salt and Pepper 1 teasp Dried Sage or Thyme 50g/2oz Butter 1 tbsp Oil 120ml/4 fl.oz. Stock
Instructions
1. Wash and dry the liver and coat with flour which has been seasoned with the salt, pepper and sage.
2. Heat the butter and oil in a frying pan. Add the onion rings and fry gently until transparent but not brown. Push to the sides of the pan then add the liver and cook for 4 -5 minutes each side depending on it's thickness.
3. Meanwhile, grill the bacon for 2-3 minutes each side until crispy.
4. Remove the liver from the frying pan and keep warm. Add the stock to the pan and cook until thickened. Serve with the liver and bacon.
Serving suggestions: Accompaniments: Creamed Potatoes, Peas, Grilled Tomatoes Dessert: Gingered Pineapple
More Offal Recipes | Types of Offal
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