This is a recipe for summer when English lambs’ liver is plentiful.
|1/14 lb (570 g) lambs’ liver, cut into ¼ inch (5 mm) thick slices|
|1 oz (25 g) butter|
|1 tablespoon oil|
|2 medium onions, peeled and thinly sliced|
|½ lb (225 g) new carrots, washed and cut into 1 inch (2.5 cm) lengths|
|2 lb (900 g) new potatoes, scraped|
|1 lb (450 g) tomatoes, skinned and sliced|
|½ pint (275 ml) stock|
|½ level teaspoon dried oregano|
|1 level tablespoon tomato puree|
|Salt and freshly milled black pepper|
|Preheat the oven to gas mark 4, 350°F (180°C).|
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|There is no list of equipment specified for this recipe.|
Begin by drying the liver slices with kitchen paper, then lightly coat the pieces in the seasoned flour. Next heat the butter and oil together in a frying pan and soften the sliced onion in it over a low heat for about 10 minutes.
Now arrange half the floured liver slices in the base of a deep ovenproof casserole and cover with a layer of onion, carrots and scraped new potatoes, followed by half the sliced tomatoes. Then repeat all over again, finishing up with a layer of tomatoes. Combine the stock, oregano and tomato puree together in a jug, season, pour this into the casserole, cover closely and bake for about 11/2 hours, or until the vegetables are tender.
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