Sautéed Liver with Mushrooms from The Times Cookery Book by Katie Stewart
Trim the thinly sliced liver and place in a shallow dish. Add milk to cover and leave to soak for 1 hour. Lift the liver from the milk, drain well and then dip both sides in the seasoned flour. Mel...
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Ingredients
- juice of ½ lemon
- 1–2 tablespoons finely chopped mixed parsley and chives
- ½ lb (225 g) button mushrooms
- 2 oz (50 g) butter
- seasoned flour
- 1 lb (450 g) lambs’ liver
- milk
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