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Lisbon Liver

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.

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