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Lamb's Liver Hash

Chop fine some left-over liver and heart which have been steamed or sautéd. Add nearly twice as much seasoned left-over or fresh mashed potatoes.

Moisten well with stock or gravy, add more seasoning, put into pan with hot bacon fat, and sauté slowly until a brown crust has formed underneath. Fold hash over in pan, turn out on platter, and dress with plenty of fresh parsley.

Lamb's liver is excellent and inexpensive, and should be more generally used.