Liver and Bacon
Recipe supplied by: Elaine McGirr
Ingredients
- 1 lamb's fry (liver)
- 2 tablespoons flour
- 1/2 teaspoon salt
- Pinch of pepper
- Enough fat to cover bottom of pan when melted
- 250 g fatty bacon
- 2 cups water
- Chopped parsley for garnish
Method
- Wash liver welt
- Dry liver and cut downwards in slices about 1 cm thick
- Mix flour, salt and pepper on a plate
- Coat each slice of liver in seasoned flour
- Heat fat in frying pan
- Fry slices of liver slowly for about 8-10 minutes - turning frequently
- Remove liver and drain on absorbent paper
- Pour nearly all the fat out of the frying pan
- Cook bacon - remove and keep hot
- Sprinkle remainder of seasoned flour into frying pan
- Stir well until browned - add water and stir until boiling
- Strain gravy if necessary and return to pan
- Add fried liver and simmer gently for 7-10 minutes
Cooking Tips & Tricks
To serve
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Serve liver and gravy on a hot plate and garnish with bacon and chopped parsley |
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- Recipe Uploaded: 21.05.2016
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