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Devilled liver
Ingredients:
1 lb. Liver
2 hard boiled eggs
A few tender cabbage leaves(boiled)
A pinch of sugar
1 level tsp roasted chillie powder
1/2 tsp salt
1 tblsp. tomato sauce
1/4 lb. onions
1 tsp. mustard mixed with one tsp. vinegar
1/2 lb. bacon
3/4 cup thick coconut milk
1 oz. butter
1 tbsp. vinegar
1" piece cinnamon Rampe
Garnish:
1/4 measure cooked samba
2 eggs
4 ripe chillies
1 oz. red onions
1 oz. butter
Green peas
Cut liver into neat slices. Wash and drain. Quarter or slice the onions. Fry bacon. Next fry the onions in the bacon fat, adding a little more butter if necessary. Mix together mustard, chillies, salt, tomato sauce, vinegar, rampe and cinnamon.
Heat the 1oz. butter in a saucepan, add liver and allow to fry about 10-15 mts. Then add the 3/4 cup milk, cabbage bacon onions and allow to cook slowly. Just before taking off the fire add halved eggs.
Slice ripe chillies very fine. Slice onions. Heat 1 oz. butter in a pan. Add onions chillies and cook. Have ready the well beaten eggs. Add eggs and stir briskly and after this add the cooked samba rice and mix well together mix in some peas.
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