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| Lambs Fry and Bacon |
This Lamb’s Fry and Bacon recipe is wonderfully forgiving. If you have more or less of the meat ingredients, simply use what you have and adjust the beef stock and liquid to taste. Homemade vegetable stock adds to the flavor if you have it.
Ingredients:
Serves 3-4
1 large brown onion, peeled and thinly sliced into half rings
500gm Liver, sliced
300gm streaky bacon, cut across into thumb width slices
Pork lard to fry
1.5 tsp instant beef stock
1 heaped dessertspoon plain white flour
Water or vegetable stock, roughly 3/4 - 1 cup
Method:
Turn the element to medium-high.
Melt the pork lard in a large pan.
Fry the onions until quite black.
Add the bacon, continue to fry for 5 minutes or so.
Add the liver and instant beef stock and liver, continue to fry for a further 5 minutes or so.
Turn the heat down to low, add the flour and mix through.
Add enough water or stock to form a gravy that just coats the meat, then add a little more liquid to create a sauce but not a thin runny gravy.
Serve hot with buttered bread.