Braised Lamb's Liver Henderson.
Yield
4 servingsPrep
5 minCook
40 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
lamb liver
|
*
|
| 2 | each |
onions
|
|
| ½ | cup |
ghee (clarified butter)
|
|
| ½ | cup |
red wine
dry |
*
|
| ¼ | cup |
parsley leaves
chopped |
|
| 1 | each |
bay leaves
|
*
|
| 1 | sprig |
thyme
|
*
|
| ½ | cup |
all-purpose flour
|
|
| 1 | Ts |
salt
|
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1clove |
garlic
|
*
|
|
| ½ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
lamb liver
|
*
|
| 2 | each |
onions
|
|
| 118 | ml |
ghee (clarified butter)
|
|
| 118 | ml |
red wine
dry |
*
|
| 59 | ml |
parsley leaves
chopped |
|
| 1 | each |
bay leaves
|
*
|
| 1 | sprig |
thyme
|
*
|
| 118 | ml |
all-purpose flour
|
|
| 1 | Ts |
salt
|
*
|
| 1 | x |
black pepper
to taste |
*
|
|
garlic
|
*
|
||
| 118 | ml |
water
|
|
Directions
Slice liver finely and coat with flour, slice onions ½ inch thich, chop parsley, crush garlic and preheat oven to 350℉ (180℃).
Method of cookery:
Brown onion in clarified butter in casserole with crushed garlic.
Dot with butter, add wine, parsley, bay leaf, thyme, salt, pepper and water.
Cover and bake at 350℉ (180℃) in oven for 30 minutes. 3.
Shallow fry floured liver slices quickly to color only, lay them on top, cover, and bake 10 minutes at same heat, basting two or three times with red wine mixture.
- Remove cover, bake further 5 minutes, then serve.
