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Easy old favourite.


  • 2 Cups prepared gravy. Slightly thinner than prefered as it will thicken later.

  • 1 lambs liver cleaned and thinly sliced

  • 1 cup of plain four

  • pinch Black pepper

  • 5oo g bacon trimmed and cut into similar size to liver

  • 1 large onion sliced

  • 1 tablespoon vegetabel oil


  • 1.

    Fry bacon in nonstick pan in batches and add to gravy in saucepan.

  • 2.

    Fry onions next and add to saucepan.

  • 3.

    Coat liver in flour and pepper and briefly brown in frypan in batches with a little oil. Add to gravy in saucepan.

  • 4.

    Reheat gravy and serve on toast.


Use absorbant paper to place ingredients on after frying and before adding to saucepan to reduce fat.

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Posted by Phil JReport
P.S. The gray is a little more time consuming, so make a bit in advance.
Posted by Phil JReport
Awesome. With Anthony Worrall Thompsons' "Perfect onion gravy" this is delicious. First time ever for me to eat liver other than pate and thoroughly enjoyed the whole flavour experience. I served this with mashed potato ( desiree or any purple/blue skin potato ), no milk just loads of butter. Wrong for the waist line but worth it. No toast.