Recipe - Braised Lambs Liver Henderson

1 pound Lamb's liver 2 Onions One half cup Clarified butter One half cup Dry Red Wine
One fourth cup Chopped Parsley 1 Bay Leaf 1 Sprig Thyme One half cup Flour 1 Ts Salt
Ground Black Pepper to taste 1 Garlic Clove One half cup Water

Preparation:

Slice liver finely and coat with flour, slice onions One half inch thich, chop
parsley, crush garlic and preheat oven to 350F.

Method of cookery:

1. Brown onion in clarified butter in casserole with crushed garlic. 2.
Dot with butter, add wine, parsley, bay leaf, thyme, salt, pepper and
water. Cover and bake at 350F 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. 4. Remove cover, bake further 5 minutes, then serve.

Recipe from The Graham Kerr Cookbook.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini