Lamb's liver with mustard and Madeira gravy from The 30-Minute Cook: The Best of the World's Quick Cooking by Nigel Slater

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Notes about this recipe

  • Pamsy on October 12, 2020

    Lovely sauce which was sticky and sweet due to the Marsala (no Madeira) and red wine reduction. Liked the method of cooking the liver. Make sure you have plenty of sauce before you put the liver back in the pan. Add some water if need be. Good way to jazz up a cheap but nutritious meat. Plus point, 10 mins and it's ready! Served with boiled new potatoes and steamed green beans.

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