Friday, May 16, 2008

Iscas (Lisbon Liver)

Yield 4.

  • 2 fl dry white wine
  • 1 1/2 lb lamb's liver; thinly sliced
  • 2 tb wine vinegar
  • 5 cloves garlic; crushed
  • 1 bay leaf
  • 2 oz bacon; chopped
  • salt & pepper to taste
  • Make a marinade with the wine, vinegar, garlic, bay leaf and seasoning, pour it over the liver, cover and leave for 24 hours.
  • Take out the liver and pat dry. Reserve the marinade.
  • Heat in a frying pan sufficient oil to cover the bottom of the pan, add the liver and the bacon, and cook until tender over moderate heat, turning the liver once.
  • Remove the meat and keep warm. Add the marinade to the pan, taking out the bay leaf, and reduce quickly.
  • Pour it over the meat and serve, accompanied by fried sliced potatoes.

No comments: