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| Iscas (Lisbon Liver) Recipe |
Category: Lamb / Meats
Rating:
N/A
Servings: 4
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Ingredients
2 fl oz dry white wine
1 1/2 lb lamb's liver; thinly sliced
2 tablespoon wine vinegar
5 cloves garlic; crushed
1 bay leaf
2 oz bacon; chopped
1 salt & pepper to taste
Cooking Directions:
Make a marinade with the wine, vinegar, garlic, bay leaf and seasoning, pour it over the liver, cover and leave for 24 hours. Take out the liver and pat dry. Reserve the marinade. Heat in a frying pan sufficient oil to cover the bottom of the pan, add the liver and the bacon, and cook until tender over moderate heat, turning the liver once. Remove the meat and keep warm. Add the marinade to the pan, taking out the bay leaf, and reduce quickly. Pour it over the meat and serve, accompanied by fried sliced potatoes.
meats,lamb
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