October 5, 2018
1 hr 30 mins
5 hrs 30 mins
2 Whole Lambs Fry
6 Rashes Bacon Sliced
1 Onion Sliced
6 Mushrooms sliced
1 PKT French onion soup mix
1 Cup Beef Stock
2 Garlic Cloves Crushed
Splash of Worcestershire Sauce
Salt & Pepper
1/2 Cup Flour
1Soak Lambs Fry in Milk for 1 hour(personal preference)
2Fry off Bacon,onion & mushrooms then add to S.C.
3Slice Lambs Fry and add to Flour with 1/2Pkt french onion soup mix,Salt & Pepper.
4Fry off the Lambs Fry for a couple of Mins.Then add to S.C
5Mix other 1/2 half of French onion soup mix with the beef stock & Worcestershire sauce.
6Add to S.C and give everything a stir.
7Cover with Lid and cook on Low for 4 Hours.
8I soaked the Lambs fry in milk for 1 hour but this step is not essential. Personal preference. It just helps to tone down the strong flavor you can get from Liver.
Submitted by Lorraine Barber
June 6, 2020
I personally don’t eat this, but I made it for my dad.
He did leave it for 2 days “as it matures he says” before he ate it.
He said it was delicious, not tough, melted in his mouth.
I did not soak in milk, as he has always had liver without it being soaked. This is the only thing I did not follow on the recipe.
He said he would definitely have it again.
Thank you from 1 happy daughter..he ate 😀
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