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LOCATION: Recipes >> Variety Meats >> Liver 06

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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.

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