Bacon or Chorizo
Plain Flour
Salt
Black Pepper
1 lb. Lamb Liver, trimmed of nasty tubes etc
1/2 c. chopped celery
1/2 c. chopped onion
1 (10 1/2 oz.) can condensed beef bouillon
6 med. potatoes, pared and halved
6 carrots, cut in 2 inch pieces
Saute bacon in skillet until crisp. Drain and crumble. Reserve drippings. Combine 4 tablespoons of the flour, 1 teaspoon of the salt and the pepper. Dredge liver with this mixture until well coated. Saute liver, celery and onion in bacon drippings until liver is brown. Place in 2 quart casserole. Top with crumbled bacon. Add bouillon and remaining salt. Bake, covered, in a 350 degree oven for 30 minutes. Add potatoes and carrots and bake, covered, for 45 minutes or until vegetables are tender. Remove the meat and vegetables to a warm platter. Add the remaining flour to the skillet. Stir in liquid from casserole. Cook, stirring constantly, until thickened. Pour over liver and vegetables and serve.
Plain Flour
Salt
Black Pepper
1 lb. Lamb Liver, trimmed of nasty tubes etc
1/2 c. chopped celery
1/2 c. chopped onion
1 (10 1/2 oz.) can condensed beef bouillon
6 med. potatoes, pared and halved
6 carrots, cut in 2 inch pieces
Saute bacon in skillet until crisp. Drain and crumble. Reserve drippings. Combine 4 tablespoons of the flour, 1 teaspoon of the salt and the pepper. Dredge liver with this mixture until well coated. Saute liver, celery and onion in bacon drippings until liver is brown. Place in 2 quart casserole. Top with crumbled bacon. Add bouillon and remaining salt. Bake, covered, in a 350 degree oven for 30 minutes. Add potatoes and carrots and bake, covered, for 45 minutes or until vegetables are tender. Remove the meat and vegetables to a warm platter. Add the remaining flour to the skillet. Stir in liquid from casserole. Cook, stirring constantly, until thickened. Pour over liver and vegetables and serve.