a4Food.com

¾ lb lamb liver, thinly sliced
¼ cup all-purpose flour
2 tablespoons oil
1 medium onion, chopped
¼ cups stock
1×5 oz carton unflavored yogurt
4 large tomatoes, skinned, seeded
  and chopped

Cut the liver into thin strips, 1 cm/1/2 inch wide and toss in the flour.
Heat the oil in a large frying pan (skillet), add the onion and try
Gently until soft. Add the liver and fry until the pieces are brown on
all sides  Stir in the stock, then cover the pan and simmer for 20
minutes. Add the yogurt and stir thoroughly. Add the tomatoes and
cook gently for a further 5 minutes until the tomatoes are just
cooked. Serve with brown rice and a green vegetable.
 For babies aged 6 months to 1 year. puree a small portion of liver and
 tomatoes with the sauce.

1 cup ground cooked tongue
1/3 cup ground mushrooms
1 egg, beaten

Mix the tongue with the mushrooms and stir in the beaten egg. Pack
the meat mixture into a lightly greased 600 ml/1 pint/2 ½ cup
pudding basin (ovenproof bowl). Cover with foil and bake in a
preheated moderate oven (180C/350F, Gas Mark 4) for 30 minutes.
Serve hot with gravy or tomato sauce and mixed vegetables.
Serves 1 adult and 1 child for children over 1 year old.