Liver, Algarve Style
grs of cleaned veal liver ;
grs of margarine ;
grs of onions ;
grs of potatoes ;
cloves of garlic ;
to taste ;
away the skin and nerves that may be contained
in the liver. Cut it up into small slices. Season
with salt, pepper, lemon juice and minced garlic.
Marinate for 2 to 3 hours.
Place the liver and the margarine in a frying-pan
and let it warm but not burn on a medium flame.
Fry the liver on both sides. Then place it on
a serving dish.
Cut the onions up into thin rings and place
them in the fat in which the liver was fried.
Stir and fry, not letting it become extremely
In a deep pan, boil the potatoes in their jackets.
After they are boiled, take off the jackets
and dice or slice them. Serve the liver on the
dish, accompanied by the potatoes, with the
onions and a few drops of lemon juice sprinkled
over the meat.
Before preparing it, the liver should be
soaked in cold water for about 1 hour to make
the skin softer.
back to list