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Classic
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page 234
in flour, fry in smoking hot butter, or olive oil.
Serve with sliced onions, if desired.
3. BRAISED LIVER.
JIGHER KAVOURMA.
Ingredients:
Liver............... 1, whole, of mutton or lamb.
Heart .................................. 1 whole.
Dry Onions ...................... 5 to 6, medium.
Butter ........................ 3 tablespoonfuls.
Tomatoes... 3 to 4 ripe (or 4 to 5 tablespoonfuls of canned tomatoes).
Vinegar ....................... 2 tablespoonfuls.
Salt and pepper, to taste.
Method:
Cut the liver and the heart into small pieces, wash and salt, and fry in a
suitable vessel by itself. Then add the chopped onions and stir. After ten
minutes put in the butter--or olive oil instead--a pinch or so of pepper, and
continue frying until nearly done. Then the tomatoes should be cut over the
whole, the vinegar added with as much water, and all cooked ten or twelve
minutes longer, or until done.
Serve with lettuce salad.
Note.--If butter is used for frying, it is necessary to serve this dish hot; but
in the case of using olive oil, it may be served either hot or cold.
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