Title: Iscas (Lisbon Liver)
Categories: Easy Entree Portugese Lamb Offal
Yield: 4 Servings
| 2 | fl | Dry white wine |
| 1 1/2 | lb | Lamb's liver; thinly sliced |
| 2 | tb | Wine vinegar |
| 5 | | Cloves garlic; crushed |
| 1 | | Bay leaf |
| 2 | oz | Bacon; chopped |
| | | Salt & pepper to taste |
Make a marinade with the wine, vinegar, garlic, bay leaf and seasoning,
pour it over the liver, cover and leave for 24 hours. Take out the liver
and pat dry. Reserve the marinade. Heat in a frying pan sufficient oil to
cover the bottom of the pan, add the liver and the bacon, and cook until
tender over moderate heat, turning the liver once. Remove the meat and keep
warm. Add the marinade to the pan, taking out the bay leaf, and reduce
quickly. Pour it over the meat and serve, accompanied by fried sliced
potatoes.