Lambs’ Liv­er with Marsala Wine, Bacon and Onions

(serves 4)

4 slices bacon, cut in small pieces
3 tbsps butter
2 white onions, sliced thick
3 tbsps Marsala wine
squeeze lemon juice
sea salt and pep­per to taste
8 slices lambs’ liver
scat­ter­ing of fresh chives

Fry the bacon in a medi­um skil­let and push to the edges of it, then add but­ter and fry onions until soft. Pour in the Marsala and scrape up all the lit­tle bits from the bot­tom, then add lemon juice and salt and pep­per. Push every­thing to the sides and place the slices of liv­er in the cen­ter. Fry gen­tly per­haps 3 min­utes on the first side and 2 on the oth­er. This tim­ing will depend on sev­er­al things: how thick the slices are, how high your heat, and how rare you like your liv­er. I mean, THE liver.

Pile every­thing on a nice plat­ter and scat­ter chives over. Serve with some sharp sal­ad, like lentils with a chilli dress­ing, beet­root with bal­sam­ic vine­gar, toma­toes with lemon juice. Also toast­ed baguette if you like. Rich with iron, only a small serv­ing need­ed: elemental.