CookEat Recipe
Minute Mutton Liver
Thin mutton liver slices finished with lemon, parsley and lightly browned butter.
Method
Steps
Step 1
Use twelve thin slices of fresh raw mutton liver from mature sheep. Keep refrigerated until needed. Lay on a plate, season with the teaspoon of salt and half teaspoon of ground black pepper, moisten lightly with the cold milk, then roll lightly in flour. Wash the lemon and parsley and finely chop enough parsley for the half teaspoon.
Step 2
Heat the two tablespoons of leaf lard in a broad frying pan. Lay the liver slices beside one another and cook briskly for about one and a half minutes on each side. Continue cooking as needed until the thickest centres reach at least 70°C for two minutes, checked with a clean thermometer.
Step 3
Arrange the cooked liver on a hot serving dish. Squeeze over the juice of half the lemon and sprinkle with the half teaspoon of finely chopped parsley. Carefully remove all the used frying fat from the pan. Add the separate half ounce of fresh butter and shake over the heat until light brown. Pour this finishing butter over the liver and serve immediately.
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