14 Apr Liver
½ kg Liver
½ cup oil
Salt to taste
½ tsp red chilies
3 tomatoes for purée
¼ cup vegetable stock
½ tsp Worcestershire sauce
¼ cup cream
¼ bunch parsley
Heat ½ oil and ½ butter in a pan on a low flame.
Add onions and cook for 10 minutes.
Toss the liver in flour and add salt and red chilies.
Add tomatoes, vegetable stock, Worcestershire sauce, tomato purée and herbs to the onions and boil.
Reduce the heat and cover it.
Heat the remaining butter and oil and add liver.
Fry the liver for 3-4 minutes and dish it out.
Spoon with tomatoes and onion sauce.
Top with cream and parsley and serve.