Ingredients

• 2 large onions, peeled and sliced
• 50g (2oz) margarine, melted
• 450g (1lb) lambs liver, cut into slices
• 30ml (2tbsp) seasoned flour
• 30ml (2tbsp) sherry
• 125ml (1/4 pint) stock
• 4 tomatoes, cut into quarters
•   salt
•   freshly ground black pepper
• 30ml (2tbsp) single cream
•   chopped parsley

Method

1. Sauté the onions in the melted margarine. Transfer to a casserole dish.
2. Dip the liver in the seasoned flour and place in the frying pan. Fry quickly and place in the casserole, adding extra flour if necessary to absorb excess fat.
3. Place the sherry, stock and tomatoes in the pan and bring to the boil. Add to the liver in the casserole. Season well and cook for 30 minutes at Gas Mark 4.
4. After 25 minutes, add the single cream and return to the oven to warm through.
5. Garnish with chopped parsley and serve with duchesse potatoes.

Notes