• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Braised Lamb's Liver Henderson

  • Recipe Submitted by on

Category: Main Dish, Vegetables

 Ingredients List

  • 1 lb Lamb's liver 2 Onions 1/2 cup Clarified butter 1/2 cup Dry Red Wine
  • 1/4 cup Chopped Parsley 1 Bay Leaf 1 Sprig Thyme 1/2 cup Flour 1 Ts Salt
  • Ground Black Pepper to taste 1 Garlic Clove 1/2 cup Water
  • Preparation:
  • Slice liver finely and coat with flour, slice onions 1/2 inch thich, chop
  • parsley, crush garlic and preheat oven to 350F.
  • Method of cookery:
  • 1. Brown onion in clarified butter in casserole with crushed garlic. 2.
  • Dot with butter, add wine, parsley, bay leaf, thyme, salt, pepper and
  • water. Cover and bake at 350F in oven for 30 minutes. 3. Shallow fry
  • floured liver slices quickly to color only, lay them on top, cover, and
  • bake 10 minutes at same heat, basting two or three times with red wine
  • mixture. 4. Remove cover, bake further 5 minutes, then serve.
  • Recipe from The Graham Kerr Cookbook.
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: Braised Leeks
Categories: Vegetables
Yield: 4 Servings

8 Leeks
Water, stock or a mixture
4 tb Butter
Salt and pepper
Minced parsley for garnish

You can add wine, herbs or cream to this recipe, which should be served as
a side dish to roast meats. PREHEAT OVEN TO 350F. Clean leeks; remove all
withered leaves and trim the roots carefully. Without cutting entirely
through the root, slit the leeks lengthwise to remove all of the dirt. Trim
to a total length of about 8 inches (save the trimmings for stock). Place
the leeks in a baking dish in 1 layer. Pour in enough water or stock to
come about halfway up the leeks. Dot with butter and salt and pepper to
taste. Set the baking dish over high heat on the stove top and bring to a
boil. Cover and braise in oven for 30-to-40 minutes or until the whites of
the leeks are tender. The cover may be left slightly ajar to evaporate some
of the liquid. Sprinkle with butter or minced parsley and serve.

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