💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › europe › portuguese › recip… captured on 2022-06-12 at 00:01:28.
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---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer]
Title: Iscas (Lisbon Liver)
Categories: budget, main dish, meats
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.
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