serves four
2 tablespoons sunflower oil
8 oz. rindless, unsmoked back (lean) bacon strips, cut into pieces
2 onions, halved and sliced
2 1/3 cups chestnut mushrooms, halved
1 lb. lamb’s liver, trimmed and sliced
2 tablespoons butter
1 tablespoon soy sauce
2 tablespoons plain, all-purpose flour
2/3 cup chicken stock
salt and ground black pepper
Heat the oil in a large frying pan or shallow, flameproof casserole, add the bacon and cook over a medium heat, stirring frequently, until crisp.
Add the onion slices to the pan and cook over a low heat for about 10 minutes, until softened but not browned. Add the mushrooms and cook for 1 minute more.
Use a slotted spoon to remove the bacon and vegetables from the pan and set aside. Increase the heat to high, add the liver to the pan and cook, turning once, for 3-4 minutes to seal the slices on both sides. Remove the liver from the pan, set aside and keep warm.
Melt the butter in the pan, add the soy sauce and sprinkle in the flour, then blend thoroughly together with a wooden spoon. Gradually stir in the chicken stock and bring to the boil, stirring constantly until the sauce is thickened and smooth.
Return the liver and vegetables to the pan and heat through for 1 minute. Season with salt and pepper to taste and serve immediately with new potatoes and lightly cooked green beans.
TIPS:
To prepare liver, snip and peel off the fine membrane covering it, if this has not already been done. Cut the liver diagonally into even slices. Using kitchen scissors, snip out any tough internal tubes.
For best results, make sure that the liver is thinly sliced.
The trick when cooking liver is to seal it quickly, then simmer it gently and briefly. Prolonged or fierce cooking makes liver hard and grainy.
For a special treat, use calf’s live which is extremely tender and delicately flavored. Even children, not usually great fans of liver, will probably like this.
courtesy of: Casseroles: tasty recipes for hearty main meal stews by Katharine Blakemore. London: Lorenz Books (Anness Publishing Ltd., Hermes Houose, 88-89, Blackfriars Road, London, SE1 8HA, 020-7401-2077), p. 20
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