¼cupsalt pork or larding pork6-8 strips of salt pork
4tbspbutter
3tbspoil
1med onionthinly sliced
Approximately 1/3 cup sherry or Madeira
1dash saltto taste
1dash Black pepperfreshly ground, to taste
1bunch parsleychopped
Instructions
Buy an entire liver. Cut about 6 to 8 lardoons of the pork. Lard the liver with the lardoons, using a larding needle. After 5 minutes add the sherry or Madeira.
Sear the larded liver quickly in butter and oil in a heavy skillet. Add the onion and place in a 325°F oven for about 35 minutes.
After 10 minutes turn the liver and add a bit more butter if needed; after another 10 minutes turn again, and add more wine if needed. Continue roasting for another 10 minutes or until done to your taste.
When the liver is done, transfer to a hot platter and pour the pan juice over all. Garnish with chopped parsley and watercress, and serve with potatoes Anna.