Liver with Olives and Mushrooms

A tasty and inexpensive meal, Liver cas-seroled zoith Olives and Mushrooms may be served with pureed potatoes and fresh peas cooked with mint.

1 tablespoon vegetable oil

4 streaky bacon slices, chopped

4 medium-sized onions, finely chopped

4 oz. mushrooms, wiped clean and sliced

1 oz. butter

1 lb. pig’s liver, trimmed and thinly sliced

12 fl. oz. beef stock

1 teaspoon salt

1 teaspoon black pepper

½ teaspoon dried thyme

1 tablespoon cornflour dissolved in

1 tablespoon water

12 green olives, halved and stoned juice of v lemon

Preheat the oven to moderate 350 F (Gas Mark 4, 180°C).

In a medium-sized frying-pan, heat the vegetable oil over moderate heat. When the oil is hot, add the bacon and cook, stirring and turning occasionally, for 3 minutes. Add the onions and cook, stirring occasionally, for 5 to 7 minutes, or until they are soft and translucent but not brown. Stir in the mushrooms and cook, stirring occasionally, for 3 minutes.

With a slotted spoon, transfer the bacon and vegetables to a medium-sized ovenproof casserole.

Add the butter to the oil remaining in the frying-pan and melt it over moderate heat. When the foam subsides, add the liver to the pan and cook, turning occasionally, for 5 to 6 minutes, or until the meat is lightly and evenly browned. With a slotted spoon, remove the meat from the pan and add it to the casserole.

Pour the stock into the frying-pan and add the salt, pepper and thyme. Bring the liquid to the boil, stirring and scraping in any brown bits adhering to the bottom. Stir in the cornflour mixture and cook, stirring constantly, for 1 minute, or until the liquid has thickened and is smooth. Remove the pan from the heat and pour the mixture into the casserole.

Stir in the olives and lemon juice and place the casserole in the oven. Bake for 1 to 1;’, hours, or until the meat is tender when pierced with the point of a sharp knife.

Remove the casserole from the oven and serve at once.

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