Liver And Bacon Kebabs With Stuffing Food

LIVER AND BACON KEBABS WITH STUFFING

Steps:

• First cut the lambs' liver into bite-sized pieces, roughly all the same size. Then to make the stuffing, simply combine all the stuffing ingredients together in a bowl and mix thoroughly, with enough milk to bind. Next form the mixture into about 12 balls. Piece one of them on to a flattened skewer, then thread the meats on (liver, bacon, liver, bacon, then another ball of stuffing and so on), filling 4 skewers. Now brush the kebabs liberally with melted dripping or butter and cook them under a fairly hot grill for about 10 minutes, turning and basting evenly at regular intervals. Serve hot, straight from the grill to the table.

LIVER & BACON WITH ONION GRAVY

Steps:

• Cook the bacon in a large non-stick frying pan until crisp. Meanwhile, mix the flour and sage, if using, and use to dust the liver. Remove bacon from the pan and set aside. Add the oil to the pan and brown the liver for about 1 min on each side. Remove from the pan, then fry the onion until softened. Stir in stock and ketchup, then bubble for 5 mins.
• Put the liver back in the pan and cook for 3 mins until cooked through. Serve with the bacon broken over the top and some mash. (see related recipes)

LIVER AND BACON

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Transfer bacon to a plate, reserving a small amount of grease in the pan and the rest aside.
• Pour seasoning coating mix into a large resealable plastic bag. Place calves' liver in bag one slice at a time; seal, and toss to coat.
• Cook liver in bacon grease over medium high heat, turning occasionally to brown both sides. Depending on the size of your skillet you may need to work in batches and add more bacon grease. Liver is done when juices run clear. Return bacon to the skillet during the last 2 minutes of cooking to warm through. Serve hot with your favorite side dish.