Lamb Liver Kabob, Swiss Style, With Celery Sauce

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 1 lb onion
• salt water
• 1 lb sliced bacon, halved crosswise
• 2 lbs lamb liver, in one piece
• 1/4 cup flour
• 1 teaspoon crumbled sage
• 1 teaspoon paprika
• 1 1/2 cups rice

Recipe

• 1 peel onions and leave whole; cook in salted water until just tender, about 15 to 20 minutes. drain onions; set aside.
• 2 fry bacon slices in a large skillet until they begin to curl; drain on paper towels, keeping bacon fat in the skillet.
• 3 remove fine, outer membranous skin from liver; cut into 1-inch cubes.
• 4 toss cubes in a mixture of flour, sage and paprika.
• 5 saute liver quickly, a few cubes at a time, in bacon fat remaining in the skillet.
• 6 wrap each cube with bacon slice.
• 7 cut cooked onions in half lengthwise; arrange liver cubes alternately with onion halves on skewers.
• 8 broil 6 inches from heat to crisp bacon and brown onions, turning frequently to cook kabobs evenly.
• 9 meanwhile, cook rice accordin to package directions.
• 10 place kabobs on a bed of cooked rice; serve with celery sauce.