Baked-Liver |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | |
| INGREDIENTS: | ||
| 1 lb liver 450g | lime or vinegar to clean liver | 1 tsp salt (level) 5ml |
| 1/4 tsp black pepper 2ml | 1/4 tsp thyme 2ml | 1 bullion cube diluted in half cup water or 1/2 cup diluted tomato paste 125ml |
| 1 tblsp Lea & Perrin Sauce 15ml | 1 cup bread crumbs (seasoned) 112g | 3 rashers bacon |
| 1 | Clean liver with vinegar or lime juice. |
| 2 | Remove thin skin (membrane). |
| 3 | Season with salt, pepper and thyme, Lea & Perrin Sauce 15ml. Set aside. |
| 4 | Prepare bread crumbs. |
| 5 | Put seasoned liver in baking dish (medium size). |
| 6 | Put seasoned bread crumbs on top. |
| 7 | Put bacon on top of bread crumbs. |
| 8 | Bake in 350 F/180 C for 45 minutes. |