Lambs Liver With Baby Onions And Chive Sauce

450 g/1 lb lambs' liver, trimmed and cut into
strips
salt
freshly ground black pepper
juice of IA lemon
2 tablespoons sherry
1/2. teaspoon honey
16 button onions, peeled
3 tablespoons snipped chives
150 ml/1/2 pint beef stock
50 g/2 oz polyunsaturated margarine, cut into
walnut-sized pieces
Garnish:
50 g/2 oz lean smoked bacon, derinded, grilled
and diced
1 tablespoon snipped chives

Season the strips of liver with salt and pepper. Lay in a dish with the lemon juice, sherry, honey, onions and 1 tablespoon of the chives. Marinate for up to 2 hours. Cut a piece of foil or greaseproof paper large enough to seal all of the ingredients in a large parcel.

Spoon the food on to the foil. Fold up the edges, pour in all of the marinade and seal completely. Place in a steamer. Bring the stock and remaining chives to the boil in a saucepan. Cover the steamer with a tight-fitting lid and steam over the stock for 10 minutes. Remove the foil packet and pour the juices from the meat into the hot stock in the saucepan. Keep the food warm to one side while you finish the chive-flavoured sauce.

Boil the stock until syrupy, then reduce the heat. Whisk in the margarine, nut by nut, until the sauce is creamy. Turn off the heat. Arrange the liver and onions on 4 warmed plates. Pour over the sauce and garnish with bacon dice and chives. Serve at once.

SERVES 4