MARINATED LIVER
Marinerad lever
Marinating the liver gives it good taste and nice texture. Never fry liver for too long - it should be light pink inside.
Serves 4 to 5
1 1/3 lb calf's liver
3 tablespoons flour
2 tablespoons butter or margarine
Marinade:
5 tablespoons neutral oil
5 tablespoons lemon juice
1½ teaspoons salt
1 teaspoon white pepper
1 to 2 tablespoon chili sauce
1 small, finely chopped onion
Mix the ingredients for the marinade. Put the liver in milk for an hour or two, remove all sinews and junk and slice it. Put the liver slices in the marinade and leave them in for about 1 hour. Turn them a few times while marinating.
Take up the liver and drain it. Turn the slices over in flour. Brown the fat in a frying pan, put in the liver and fry for 2 to 3 minutes on each side. Don't fry for too long.
Serve with fried potatoes sprinkled with chopped parsley, grated fresh horseradish and an apple-carrot salad (simply grated carrots and apples mixed together).
Enjoy!
Bella
Marinerad lever
Marinating the liver gives it good taste and nice texture. Never fry liver for too long - it should be light pink inside.
Serves 4 to 5
1 1/3 lb calf's liver
3 tablespoons flour
2 tablespoons butter or margarine
Marinade:
5 tablespoons neutral oil
5 tablespoons lemon juice
1½ teaspoons salt
1 teaspoon white pepper
1 to 2 tablespoon chili sauce
1 small, finely chopped onion
Mix the ingredients for the marinade. Put the liver in milk for an hour or two, remove all sinews and junk and slice it. Put the liver slices in the marinade and leave them in for about 1 hour. Turn them a few times while marinating.
Take up the liver and drain it. Turn the slices over in flour. Brown the fat in a frying pan, put in the liver and fry for 2 to 3 minutes on each side. Don't fry for too long.
Serve with fried potatoes sprinkled with chopped parsley, grated fresh horseradish and an apple-carrot salad (simply grated carrots and apples mixed together).
Enjoy!
Bella
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