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A Weekday Menu Recipe

Fried Liver and Bacon         HT    MC    15mins

Serves 4     Hot   Offal  Pork  Herbs  Main course   Eggless



450g/1lb Lamb's Liver

8-12 Rashers of Back Bacon

25g/1oz Plain Flour

Salt and Pepper

1 teasp Dried Sage or Thyme

50g/2oz Butter

1 tbsp Oil

120ml/4 fl.oz. Stock




1. Wash and dry the liver and coat with flour which has been seasoned with the salt, pepper and sage.


2. Heat the butter and oil in a frying pan. Add the onion rings and fry gently until transparent but not brown. Push to the sides of the pan then add the liver and cook for 4 -5 minutes each side depending on it's thickness.


3. Meanwhile, grill the bacon for 2-3 minutes each side until crispy.


4. Remove the liver from the frying pan and keep warm. Add the stock to the pan and cook until thickened. Serve with the liver and bacon.



Serving suggestions: 

Accompaniments:                Creamed Potatoes,   Peas,  Grilled Tomatoes

Dessert:                                    Gingered Pineapple


More Offal  Recipes   |  Types of Offal 


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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Offal  Recipes   

Types of Offal 

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