Lisbon Liver

Instructions

1. 1

   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.

2. 2

   Take out the liver and pat dry.

3. 3

   Reserve the marinade.

4. 4

   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.

5. 5

   Remove the meat and keep warm.

6. 6

   Add the marinade to the pan, taking out the bay leaf, and reduce quickly.

7. 7

   Pour it over the meat and serve, accompanied by fried sliced potatoes.