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| Wellness | Fitness & Weight Loss | Food | Supplements & Treatments | Developmental disorders | ||||
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500g pigs' liver 500ml milk butter or oil to cook 1 chopped onion 125g mushrooms 1 tblsp flour salt and pepper |
Low-carb Egg-free Nut-free Sugar-free |
Soak the liver in the milk for at least half an hour or overnight in the fridge.
Remove liver from milk (but retain milk), then fry gently until cooked. Remove and keep hot.
Fry onions and mushrooms gently for 5 minutes in the same pan. Remove and add to liver.
Make a roux in the cooking pan using about 1 level tblsp flour. Add the milk gradually to make a thick sauce (it will curdle at first; do not worry about this). Beat well with a balloon whisk to remove any lumps, taste and adjust seasoning and pour over the liver.
Serve. Goes well with mashed potatoes and French beans.
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