| How To Cook: |
|
|
1. Slice the liver, toss in flour and fry on both sides.
|
2. Remove from pan and keep hot.
|
3. Fry onions golden, stir in flour, stock and cream, chopped capers and vinegar.
|
4. Bring to the boil and simmer for 5 minutes.
|
5. Just before serving add the liver and season with salt.
|
6. Serve with rice.
|
|
