Instructions: Toss the liver strips in the flour seasoned with salt pepper and the dried sage.

Fry the coated liver in the butter and oil over moderate heat for 2 minutes.

Turn the liver add the sage leaves and cook for a further 2 minutes.

Transfer the liver to a serving dish and discard the sage leaves.

Add the consomme and lemon juice to the pan increase the heat and bring the sauce quickly to the boil stirring.

Taste and add salt and pepper.

Garnish with the sage sprigs.

As a good accompaniment you could cook a pan of long grain rice at the same time then the meat and rice should be ready together.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.