---------- Recipe via Meal-Master (tm) v8.x    [from The Grocery Consumer]
       Title: Iscas (Lisbon Liver)                                        
  Categories: budget, main dish, meats
       Yield: 4              
       2 fl dry white wine
   1 1/2 lb lamb’s liver; thinly sliced
       2 tb wine vinegar
       5    cloves garlic; crushed
       1    bay leaf
       2 oz bacon; chopped
            salt & pepper to taste
   Make a marinade with the wine, vinegar, garlic, bay leaf and seasoning, 
   pour it over the liver, cover and leave for 24 hours.                   
   Take out the liver and pat dry.  Reserve the marinade.                  
   Heat in a frying pan sufficient oil to cover the bottom of the pan, add 
   the liver and the bacon, and cook until tender over moderate heat,
   the liver once.                                                         
   Remove the meat and keep warm.  Add the marinade to the pan, taking out 
   the bay leaf, and reduce quickly.                                       
   Pour it over the meat and serve, accompanied by fried sliced potatoes.