LAMBS FRY AND BACON
There are a few liver recipes around, all just a little different, but you don't have to LOVE liver to make this. I don't really like the texture of liver, but I adore the gravy it makes as it cooks! this recipe comes from my mum.
Provided by mummamills
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In an electric frypan, or large frypan, heat the oil.
- Cut the rind from the bacon and add to oil. Chop bacon into 2cm (1 inch) pieces and add to oil. Stir till very lightly browned, remove with slotted spoon. Discard rinds (or nibble them while no one is looking).
- Mix the soup and flour and season.
- Add butter to the oil mix and mix well.
- When bubbling, coat each slice of liver in flour mixture and add to frypan.
- Move them a around and turn as soon as they turn golden.
- When all the slices have been turned,.
- Sprinkle enough of the flour/soup mix over the liver to absorb all the fat, then add enough water to cover.
- Bring to the boil, stirring until evenly thickened.
- Add sauce.
- Simmer 3 minutes and serve.
- If you hate liver, simmer for a few hours, adding water when needed, give the dog the liver and have the gravy over a mountain of mashed potatoes and veg.
Nutrition Facts : Calories 445.3, Fat 21.4, SaturatedFat 7.3, Cholesterol 366.8, Sodium 360.9, Carbohydrate 29.4, Fiber 0.9, Sugar 0.3, Protein 31.6
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