Liver Herbed
500 gr ox or sheep’s liver
30 ml cake flour
2 ml salt
2 ml freshly ground pepper
5 ml dried marjoram
20 ml butter
20 ml olive oil
1 large thinly sliced onion
250 ml hot meat stock
125 ml chopped fresh parsley
30 ml lemon juice
Clean liver and cut into slices. Sauté the onions in the oil and butter till slightly cooked. Mix the flour, salt, pepper and marjoram in a plastic bag (without holes!). Add the liver and shake well holding the top closed until the liver is well covered. Add the liver to the onions and brown slightly all over. Add the heated meat stock and remaining ingredients. Simmer for 10 to 15 minutes (do not over cook the liver as it will toughen) and serve hot with mashed potatoes and vegetables.
Note: My Mum used to hate liver. When the
Dr told her she needed lots of iron and liver was a good source she actually
found that she quite enjoyed this recipe. Diane
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