1 pk Lambs liver; sliced
2 tb Plain flour
1/2 ts Dried mixed herbs
300 ml Stout or ale; (1/2 pint)
1 tb Worcestershire sauce
MUSTARD BREAD
8 Thick slices French bread
25 g Butter; softened (1oz)
1 tb Coarse grain mustard
1. Coat the liver slices in the flour seasoned with the dried herbs, salt
and freshly ground black pepper.
2. Heat the oil in a large frying pan, add the liver and fry for 2-3
minutes until evenly browned.
3. Add the ale and Worcestershire sauce, simmer gently for 10 minutes,
stirring occasionally.
4. Meanwhile, lightly brown one side of the bread under a preheated hot
grill.
5. Mix together the butter and mustard and spread on the untoasted side of
each slice of bread and grill for a further 2 minutes.
6. Serve the liver with the bread slices and garnish with flat leaf parsley
sprigs.
Yields
4 servings