Liver with Plums

• As you may know from previous posts I love liver.
• I saw this combination of liver and plums and thought I had to try it.
• I used lamb’s liver – in Poland calves’ or pig’s liver would be more usual.

INGREDIENTS

• 300 – 500g liver
• 7-8 sour plums
• 2 onions
• Butter to fry onions
• 1 tablespoon of butter
• ¼ teaspoon of dried marjoram or mixed italian herbs.
• Salt and pepper
• *
• Optional – icing sugar – small amount

METHOD

• Pre-heat the oven to GM4 – 180°C.
• Butter an oven proof  – rectangular or square dish,
• Cut the onions into thin slices.
• Cut the plums into two and remove the stones.
• Fry gently in butter till golden.
• Cut the liver into thin slices.
• Place the fried onion on the base of the dish.
• Place the liver on top.
• Season with herbs and salt and pepper.
• Place the plums cut side down to cover the liver.
• Optional – sprinkle the top with a little icing sugar.
• Bake in the oven for around 30-35 minutes.

Vintage Pyrex dish