Fill Your Boots

Calves Liver and Onion and Bacon8-12 rashers rindless, dry-cured streaky bacon700g calves’ or lambs’ liver, thinly sliced25g plain flour, seasoned (1/5 of a cup)2 tbsp sunflower oilFor the onion gravy: 25g unsalted butter (2 Tbsp)2 large onions, halved and thinly sliced½ tsp sugar1 tbsp plain flour600ml home-made or fresh beef stock (2 1/3 Cups)1 tbsp... Continue Reading →

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