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LIVER AND ONIONS

LIVER AND ONIONS


25 g butter or margarine

450 g onions, skinned and chopped

salt and pepper

2.5 ml (1/2 level tsp) dried sage or mixed herbs (optional)

450 g calf’s or lamb’s liver, cut into thin strips


  1. Melt the butter in a frying pan, add the onions and fry gently until they begin to colour, then add the seasoning and the herbs, if using. Cover the frying pan and simmer very gently for about 10 minutes, until the onions are soft.

  2. Add the liver strips to the onions, increase the heat slightly and continue cooking for about   5 – 10 minutes, stirring all the time, until the liver is just cooked. Transfer to a warmed serving dish.
    Serves 4


LIVER AND ONIONS

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