Good Housekeeping cookery cards, beautifully photographed in full colour with wipe-clean surfaces, are designed to help you in two ways: to provide you with a repertoire of delicious recipes selected from Good Housekeeping magazine’s famous Creative Cookery series, and also to simplify the complex business of planning perfect menus. For Good Housekeeping cookery cards have an extra value – each one includes ideas for two more suitable courses to make up a complete three-course meal, linking the recipes to other cards in the series.

You don’t have to be an expert cook to produce these superb dishes. All recipes have been double-tested. All are clear and easy-to-follow. All include oven temperatures, cooking times, and number of servings.

Ingredients

1 lb. calf’s or lamb’s liver, sliced
lemon juice
seasoned flour
2 oz. butter
3 tbsp Marsala
¼ pint stock, made with a cube
whole grilled tomatoes and shoestring potatoes for garnish

Method

Sprinkle liver with lemon juice and coat with seasoned flour.

Melt the butter in a frying-pan and fry the liver quickly on both sides until lightly browned.

Stir in the Marsala and stock. Simmer until the liver is just cooked and the sauce syrupy.

Arrange on a serving dish and garnish with tomatoes and potatoes.

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