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INGREDIENTS<\/strong><\/p>\n 500 G Lamb’s Liver METHOD<\/strong><\/p>\n 1 Peel off and discard the outer membrane from the lamb’s fry, then cut the flesh into 1 cm (\u00bd in) slices. <\/p>\n","protected":false},"excerpt":{"rendered":" INGREDIENTS 500 G Lamb’s Liver Plain (All-Purpose) Flour, To Dust 375 ml Chicken Stock 1 Tsp Worcestershire Sauce 15 G Butter 2 Tsp Canola Or…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"wf_page_folders":[37],"class_list":["post-220","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/220","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/comments?post=220"}],"version-history":[{"count":0,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/220\/revisions"}],"wp:attachment":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/media?parent=220"}],"wp:term":[{"taxonomy":"wf_page_folders","embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/wf_page_folders?post=220"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nPlain (All-Purpose) Flour, To Dust
\n375 ml Chicken Stock
\n1 Tsp Worcestershire Sauce
\n15 G Butter
\n2 Tsp Canola Or Olive Oil
\n2 Onions, Sliced
\n8 Slices Bacon, Chopped
\nCanola Or Olive Oil Spray
\n2 Tbsp Chopped Parsley
\n4 Thick Slices Wholegrain Bread, Toasted<\/p>\n
\n2 Put some flour in a shallow bowl and season with salt and freshly ground black pepper.
\n3 Dust the lamb’s fry with the seasoned flour and shake off the excess flour, reserving 2 tablespoons.
\n4 Blend the chicken stock, Worcestershire sauce and reserved flour in a jug.
\n5 Heat the margarine and oil in a frying pan over medium heat, add the onion and cook for 3 minutes, or until golden.
\n6 Remove the onion from the pan and set aside.
\n7 Add the bacon to the pan and cook over medium heat for 2 minutes, or until brown.
\n8 Remove from the pan and set aside.
\n9 Spray the pan with oil.
\n10 Add the lamb’s fry to the pan and cook over high heat for 1 minute on each side, or until lightly browned.
\n11 Return the onion to the pan, then pour in the chicken stock mixture and stir until the mixture boils and thickens.
\n12 Reduce the heat to low and simmer for 3 minutes, or until the lamb’s fry is tender.
\n13 Stir in the cooked bacon and parsley. Serve immediately with the toast.<\/p>\n