I know that this will not be to everyones liking, but I have always partial a bit of braised liver. Heres the ingredients
About 3/4 lb Lambs Liver
2 or 3 medium size onions
1/4 lb mushrooms
4 small carrots
2 tablespoons of plain flour
2 teaspoons cornflour
2 cloves garlic
Stock cube (beef or lamb)
Salt and pepper
Couple spoons of corn oil
Peel, chop and dice all your veggies
Throw all these into a pan with the oil and fry on a low gas for about five minutes
Whilst this is happening mix together the plain flour and cornflour, add salt and black pepper and then coat all the liver with the flour mix. By about this time the veggies should be done and reserved to a casserole, (keep half back in a seperate bowl)
Then add your coated liver to the pan to lightly seal
After sealing both sides of the liver, put in your casserole dish and cover with the remaining veggies
Mix any remains of the flour mix with a little cold water (mix well as otherwise could be lumpy). Add about 1/2 pint boiling water to the pan, crumble your stock cube into it and add your flour mix. Bring to boil and allow to thicken a little
Then chuck into your casserole, should be enough to just cover. Bung in oven for 45 to 50 mins at Gas Mark 4 or 180 C.
Served here with some new Pembrokeshire potatoes, cauliflower and broccalli, and a nice dollup of English mustard on the side. Enjoy