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LIVER MARSALA

450 g lamb’s liver, cut into wafer-thin strips


30 ml Marsala or sweet sherry

salt and pepper

225 g tomatoes, skinned

30 ml vegetable oil

1 large onion, skinned and finely sliced

150 ml Beef Stock


  1. Place the liver in a shallow bowl with the Marsala and season well with pepper. Cover the liver and leave to marinate for several hours in a cool place.

  2. Quarter the tomatoes, remove the seeds and reserve the juices. Slice into fine strips and set aside.

  3. Heat the oil in a frying pan and add the liver strips, a few at a time. Shake the pan briskly for about 1 minute so that the strips cook quickly. Remove from the pan when cooked and keep warm.

  4. Add the onion to the oil remaining in the pan and cook, covered, for about 5 minutes. Add the stock and seasoning, return the liver to the pan and add the tomatoes and their juice. Bring to the boil, adjust seasoning if necessary and serve immediately.
    Serves 4


LIVER MARSALA

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