eason both sides of the liver slices with the salt, some
Cut liver into 1 cm thick stakes, removing small veins. Soak liver in milk for 1 hour.
Drain the milk dry with paper towel, soak in oil and put on fire. Livers are done when they are rose inside.
Salt after otherwise livers will be hard. Serve with fresh cut onion rings.
At the end, just pour over some olive oil over the livers and add some minced garlic.
Cut the liver in pieces approximately 1\" long
Place lamb liver in a small bowl, sprinkle
Fry onion& garlic until soft.
Coat liver in seasoned flour and brown in the pan.
Stir in liquid and herbs.
Add sugar and bring to boil.
Reduce the heat and simmer for 15 to 20 minutes.
food processor. I prefer lamb liver for dogs with allergies but
Simmer liver in water for a few minutes before grinding and force meat through a food chopper.
Fry onion in butter; add bread crumbs.
Combine liver and eggs; mix well.
Add bread crumb mixture.
Season to taste.
Stir in flour (using more than a 1/2 cup if necessary) to make a batter stiff enough to drop from the spoon.
Drop into a kettle of hot broth or soup; cover tightly and cook for 30 minutes.
Shake pan frequently to prevent dumplings from sticking to each other.
Peel and dice the potato into small pieces and par boil until slightly soft.
Fry the onions and garlic in oil until soft.
Add spice mix, black pepper, ground lime. Let the spices infuse with the onions.
Add the potatoes, liver and salt and mix on a high heat.
Then lower heat and cover for a minute. Be careful not to over cook the liver as it will become hard.
Serve with green salad, spring onions and pita bread.
*If using beef liver, place liver in a flat dish and cover with milk.
Let sit 3 or more hours.
This softens the flavor of the liver.
Dice bacon, fry until crisp and remove from fat.
Dredge liver with flour and brown in bacon fat.
Add remaining ingredients and bacon.
Cover and simmer for 45 minutes.
Serve with spaghetti.
Serves 5.
Cut all fat from meat, and brown in Dutch oven with the butter. Turn meat to all sides to brown.
Remove from pot and saute cut up onions.
Remove onions and return lamb to pot.
Sprinkle the onions over the meat, add pepper, salt and caraway seed.
Cover and simmer until meat can be pierced with fork.
This will take about 2 hours on a low flame, or according to weight of meat.
at from lamb. Cut slits all over lamb; insert garlic slivers in
Season lamb chops and fillets with pepper.
Heat oven to 350 degrees.
Grease an 8 1/2 x 4 1/2 inch loaf pan.
In food processor with chopping blade, process together half of the lamb, the liver, water, onion, egg, salt, pepper, sugar, ginger, cloves, and nutmeg until well combined.
Add the remaining half of the lamb and the oats, process until well combined.
Spoon lamb mixture into greased pan, pat surface to level.
Bake 45 to55 minutes or until centre feels firm when gently pressed.
Cool 5 minutes in pan, unmold onto platter, slice and serve.
arlic and rub over the lamb steaks, then squeeze the lemon
process together half of the lamb, the liver, water, onion, egg, salt
Place liver in a bowl and pour
In large pot, saute onion in butter; add parsley, hearts and liver (if you wish).
Saute.
Stir in flour and saute until lightly browned.
Add wine and cook until evaporated.
Add broth and meat from shanks and necks.
Cover and simmer 30 minutes.
Add dill and lemon juice; salt and pepper to taste.
Bring to boil and add rice. Cover and simmer 20 minutes or until rice is tender.
Clean liver and remove outer membrane with
Put the pig's liver slices in a shallow dish,