Iscas a Lisboa
6 fl oz dry white wine
2 tblsps white wine vinegar
1 bay leaf snapped in 2
3 garlic cloves crushed
2lb liver (calves is best)thinly sliced(less than 1/2inch)
3 tblsps olive oil
4 oz smoked back bacon ,diced
salt and pepper
Mix wine, wine vinegar, bay leaf, garlic and salt and pepper to make a marinade. Pour over the liver, cover and leave in fridge for at least 2 hours, preferably overnight. Bring back to room temperature before cookin.
Take liver out of marinade and pat dry. Strain marinade and reserve. Heat the oil in a pan and fry the bacon over a moderately high heat until just crisp. Reduce the heat a little and add the liver. Cook briefly, for about 1and 1/2 minutes each side if its pigs liver, 1 minute each side for lambs or calves. Transfer liver and bacon to a heated serving dish and keep arm.
Pour the marinade into a pan, raise the heat and bring to the boil, scraping in the meat residues. Cook hard over a high heat till reduced by about half. Taste and adjust the seasoning. Pour over the liver and bacon and serve.
Traditionally served with boiled potatoes and lovely with a chunk of crusty bread.