. Home .   . Recipes .   . Signature Dishes
. Cuisine & Culture .   . Medical Cuisine ( Vitamins & Minerals ) .   . Quality Meats ( know your meat ) .   . Mineral & Spring Water
. Food pyramid . .   . Fruits .   . Vegetables .   . Grains .   . Protein Foods .   . Carbohydrates .   . Dairy .   . Fats & Oils
. Farmers & Produce .   . Wine .   . What's Cooking ( news ) .   . Who's Cooking ( who's cooking in your region ) 
. Cooking ( techniques, ingredients, people and industries )
Liver and Bacon
views
Recipe supplied by: Elaine McGirr

Information about Elaine: When Elaine was 18, she moved to Bourke where she began a nursing career.

 

Elaine has been kind enough to provided us with several recipes, which have been passed down through her family. Both Elaine and her mother Mrs Agnes Larkings were / are great cooks and we feel very blessed that Elaine has agreed to share her family recipes with us.

Recipe listed by: Mark Hull

Ingredients
1 lamb's fry (liver)
2 tablespoons flour
1/2 teaspoon salt
Pinch of pepper
Enough fat to cover bottom of pan when melted
250 g fatty bacon
  2 cups water
Chopped parsley for garnish
Method
Wash liver welt
Dry liver and cut downwards in slices about 1 cm thick
Mix flour, salt and pepper on a plate
Coat each slice of liver in seasoned flour
Heat fat in frying pan
Fry slices of liver slowly for about 8-10 minutes - turning frequently
Remove liver and drain on absorbent paper
Pour nearly all the fat out of the frying pan
Cook bacon - remove and keep hot
Sprinkle remainder of seasoned flour into frying pan
Stir well until browned - add water and stir until boiling
Strain gravy if necessary and return to pan
Add fried liver and simmer gently for 7-10 minutes
To serve
Serve liver and gravy on a hot plate and garnish with bacon and chopped parsley

Number of serves:
Preparation time:
Cooking time:
 
Rate this recipe
Number of reviews

Print this recipe

Nutrition Facts:
Recipe Uploaded: 21.05.2016
Share | Email