Left Overs -Deviled Livers with Pumpkin and Potato

I love leftovers.
It always seems so much better the day (or days) after.




Deviled Livers:

Prepare lambs fry, by washing and slice thinly.
Pan fry until the edges are crispy.
Remove from the pan.

Deglaze pan with mustard, worcestershire sauce and the juice of two lemons.
Scrape the pan to lift the solids. Add 1/2 cup of water.
Pass the liquid through a sieve, and reserve the strained sauce.

Clean the pan.
Place the livers back into the pan on low heat.
Add the sauce, and spoon in two tablespoons of cream.
Finish off with a dash of tabasco sauce and two teaspoons of pepper.