I feel like I’m rediscovered an old friend as I browse through The Dairy Book of Home Cookery picking out old favourite recipes and making them again. Jon loves liver but I didn’t like it as a child so this dish was a compromise. We stopped making it when the boys came along as it wasn’t really small child friendly but decided it was time to retry them. Semi-successful, eldest son decided he didn’t really like it, youngest was happy to eat it. I served this with rice, cabbage & bacon and green beans.
- 350g/12oz lambs liver
- 25g/1oz flour
- salt and freshly ground pepper
- 40g/1.5oz butter
- 450g/1lb onions skinned and thinly sliced
- 150ml/0.25 pt beef or lamb stock
- 300ml/0.5 pt milk
- 30ml/2 level tbsp tomato puree
- 1 garlic clove skinned and finely chopped
- 0.25ml/0.25 tsp mixed herbs
- 30ml/2 tbsp double cream
- chopped fresh parsley
- Cut the liver into small pieces and coat in seasoned flour
- Melt the butter in a frying pan and add the liver, brown on all sides then remove from the pan and set aside
- In the butter remaining in the pan fry the onions slowly until tender. Gradually stir in the stock, milk, tomato puree, garlic and herbs. Bring the sauce to the boil stirring continuously
- Add the liver to the sauce. Cover pan and cook gently for 10-15 minutes until the liver is tender. Adjust seasoning to taste.
- Place liver and sauce on a hot serving plate. Trickle the cream over the sauce and sprinkle with chopped parsley.