Iscas a Lisboa (Lisbon liver)

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Iscas a Lisboa (Lisbon liver)
Iscas a Lisboa (Lisbon liver)

Random recipe review

Nicest with lambs liver


It's just more subtle

Iscas a Lisboa with vegatables and a mix of plain and wild rice
Servings:Serves 4
Calories per serving:214
Ready in:12 hours, 30 minutes
Prep. time:12 hours 15 minutes
Cook time:15 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:23rd October 2012

This liver speciality from Lisbon should be started the preceding day.


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place


  1. Remove the liver and pat the slices dry.
  2. Heat the oil in a frying pan, add the bacon and sauté for 3 minutes.
  3. Add the liver and cook for 3 minutes on each side.
  4. Transfer the liver and bacon to a heated dish.
  5. Strain the marinade into the pan and boil quickly until reduced and thickened.
  6. Pour over the liver and serve.

Serving suggestions

Serve with fried potato slices.


Use red wine and wine vinegar instead.

Before frying, I dredged the liver pieces in a tablespoon of plain flour and a tablespoon of cornmeal, seasoned with salt and pepper and also added 6 thinly sliced button mushrooms. A very nice dish, we will have this again.

Chef's note

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