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  Recipe Home » Main Course » Iscas (Lisbon Liver)
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  Iscas (Lisbon Liver)
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 186
Ingredients:
2 fl Dry white wine
1 1/2 lb Lamb's liver, thinly sliced
2 tbsp Wine vinegar
5 Cloves garlic, crushed
1 Bay leaf
2 oz Bacon, chopped
Salt & pepper to taste
Instructions:
Make a marinade with the wine, vinegar, garlic, bay leaf and
seasoning, pour it over the liver, cover and leave for 24 hours. Take
out the liver and pat dry. Reserve the marinade. Heat in a frying pan
sufficient oil to cover the bottom of the pan, add the liver and the
bacon, and cook until tender over moderate heat, turning the liver
once. Remove the meat and keep warm. Add the marinade to the pan,
taking out the bay leaf, and reduce quickly. Pour it over the meat
and serve, accompanied by fried sliced potatoes.
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