Braised Lamb's Liver Henderson

Title:
Braised Lamb's Liver Henderson

Yield:
2 Servings

Categories:
Vegetables,
Alcohol,
Main
Dishes




Ingredients:









 1 lb  Lamb's liver 2 Onions 1/2 cup Clarified butter 1/2 cup Dry Red Wine


 1/4 cup Chopped Parsley 1 Bay Leaf 1 Sprig Thyme 1/2 cup Flour 1 Ts Salt


       Ground Black Pepper to taste 1 Garlic Clove 1/2 cup Water


 


 Preparation:


 


 Slice liver finely and coat with flour, slice onions 1/2 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini