Lamb’s Liver with Tomato Sauce

Lamb’s liver, tender and nutritious and still relatively inexpensive, makes a tasty supper dish. Serve with creamed potatoes and French beans.

1 oz. seasoned flour, made with

1 oz. flour,

1 teaspoon salt and

½ teaspoon black pepper

1 lb. lamb’s liver, thinly sliced

1 tablespoon butter

1 tablespoons olive oil

1 tablespoon finely chopped fresh parsley


2 tablespoons olive oil large onion, finely chopped garlic cloves, crushed

4 oz. mushrooms, wiped clean and thinly sliced

7 oz. canned peeled tomatoes, chopped

22 oz. tomato puree

1 teaspoon dried marjoram

1 teaspoon dried basil

2 teaspoon celery seeds

2 teaspoon salt

1 teaspoon sugar

1 bay leaf

First prepare the sauce. In a medium-sized saucepan, heat the oil over moderate itself.

heat. When the oil is hot, add the onion and garlic and fry, stirring occasionally, for 5 to 7 minutes, or until the onion is soft and translucent but not brown. Add the mushrooms and tomatoes with the can juice and fry, stirring occasionally, for 2 minutes more.

Stir in the tomato puree, marjoram, basil, celery seeds, salt and sugar and add the bay leaf. Reduce the heat to low, cover the saucepan and simmer the mix-ture for 30 minutes, stirring occasionally to prevent the sauce from sticking to the pan. If the sauce is too thick, add a table-spoon or two of water.

Meanwhile, place the seasoned flour on a plate. Dip the liver slices in the flour to coat them evenly and shake off any excess.

In a large frying-pan, melt the butter with the oil over moderate heat. When the foam subsides, add the liver slices, a few at a time, and fry, turning occasion-ally, for 6 minutes. With a slotted spoon, transfer the slices to a warmed serving dish and keep warm while you cook the remaining slices in the same way.

When all the liver has been cooked, sprinkle the parsley over the top. Remove the sauce from the heat and remove and discard the bay leaf. Serve the liver with the sauce.

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