*  Exported from  MasterCook  *
 
                  SIKOTAKIA MARINATA     (MARINATED LIVER)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Meats                            Main Dish
                 Greek
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         SPALDING
    2 1/4  pounds        Calf or lamb’s liver
                         Oil or butter for frying
      1/2  cup           Finest quality oil
    2      tablespoons   Flour
                         Flour for dipping
      1/3  cup           Vinegar
      1/2  tablespoon    Tomato paste + 1 c. water
      1/2  teaspoon      Rosemary (opt.)
    1                    Bay leaf
                         Salt & pepper to taste
    1      cup           Water (or more as needed)
 
 Slice liver, dip slices into flour, fry in hot oil or butter, and place on a
platter.  Add the 1/2 c. oil to the oil in which you fried the liver, and when it
is hot, slowly add the 2 tbs. flour, stirring constantly with a wooden spoon
until well blended.
 When the mixture is lightly browned, add the vinegar, tomato paste and water. Add
rosemary, bay leaf, and salt & pepper.	Cook the sauce for 5 to 10 min. (but do
not let it become too thick).  Add liver to sauce; cook for 2 to 3 min. longer.
Serve hot or cold.
 
   NOTE:  Liver prepared in this fashion will keep for several days, especially
 during the winter.
 
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