Variety Meats: Liver 06 by Recipe Cottage

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	Liver 06

		Liver 1 Calf's or Lamb's liver 1 pint milk 1 1/2 cups flour 1 tsp salt 1/2 tsp paprika 1 tsp garlic salt 1/2 tsp ground cumin 1/2 tsp ground coriander 2 large onions 1 lemon handful shredded iceberg lettuce handful parsley vegetable oil for frying lemon wedges for garnish Dice a very young calf's liver, or a very young lamb's liver, and soak for a while in milk. Roll in flour seasoned with salt, paprika, garlic salt, crushed cumin and crushed coriander seed. Slice a couple of onions as thin as you possibly can, and shallow fry in very hot vegetable oil for about ten seconds, so you retain the crunch, but so that the sweetness is brought out, and the heat reduced. Lay the onion on the serving plate, mixed with some shredded iceberg lettuce. Make sure your vegetable oil is really hot, and fry the liver in small batches until crisp on the outside and pink in the middle. Lay on the onion and sprinkle over the juice of a lemon (more or less, to taste) and a handful of finely chopped parsley.