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Print this Recipe    Pigs Liver

Iscas com Elas
(Liver with Them)

1 Tb wine vinegar
3 Tb white wine
1 bay leaf
salt & pepper

400g (14 oz) pig's liver, thinly sliced

90g (3 oz) spleen, well scraped, using only the pulp (I omit this,
adding a 1 tsp cornstarch mixed with 2 tsp water at the end)
2 cloves garlic, chopped
2 oz lard (or a little butter or olive oil)
boiled potatoes (3-4 small red potatoes per person)

Marinate the liver 4-5 hours.

In a large frying pan melt the lard & cook the liver with a little
marinade. Simmer on both sides over low heat until the liver darkens,
but not longer than 10 minutes, as it tends to harden. Remove from
the pan, set aside & keep warm.

Mix the spleen pulp in the juices left in the pan & add the strained
marinade. Cook gently 10 minutes to thicken. (Instead, I add the
marinade to pan & deglaze, boiling briskly for 10 mins,then add
cornstarch mixture for a few minutes to thicken.) Return the liver
to the sauce & reheat gently 2-3 mins. Taste for seasoning & serve
with hot boiled potatoes.


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