kdr@doc.ic.ac.uk (K D Rigotti) (03/01/91)
This little gem is the result of attempting to make liver taste less like liver and more like something most of us would like to eat. INGREDIENTS lambs liver 1 bottle of (Californian) chenin blanc dried oregano dried mint 1 tablespoon of oil METHOD Rinse the liver, especially if is was frozen and definitely if defrosted by microwave. Cut it into generous slices (3-4 mm thick) and fry lightly in the oil for about 5 minutes. Add half a glass of the wine and simmer for another five minutes, during which gradually add generous amounts of oregano and mint, stirring occasionally. Excellent when served with new potatoes and spring greens. The choice of wine is quite important since it is light and only slightly dry so will not swamp everything else, it's also a *very* nice wine to drink with the meal :-) kevin