Liver & Onions

[kyredneck]

 

[kyredneck]

Yay, I like em if they're fixed right....(like the picture)

 

[JonC]

nay....but to be fair I never tried beef liver.

 

[KenH]

Beef liver and ketchup, please and thank you.

 

[Silverhair]

My mouth was watering but do to the heart condition my wife will not let me indulge.

But I can still dream.

 

[Salty]

Neither for me!

 

[Cathode]

Liver is really good for you. We call it lambs fry. Lamb liver onions and bacon then thicken gravy with corn flour.
Chicken or beef liver tastes just the same to me.

 

[Cathode]

The other offal that’s popular is lamb brains generally on toast.

Steak and kidney pies.

 

[Cathode]

Another one is tripe. Honey comb tripe on account of its look.

 

[kyredneck]

Liver is really good for you. We call it lambs fry. Lamb liver onions and bacon then thicken gravy with corn flour.
Chicken or beef liver tastes just the same to me.

Chicken livers w/gravy and biscuits, mmm, mmm,

 

[Salty]

Liver is really good for you. We call it lambs fry. Lamb liver onions and bacon then thicken gravy with corn flour.
Chicken or beef liver tastes just the same to me.

No wonder I dont like it!

 

[kyredneck]

The other offal that’s popular is lamb brains generally on toast.

Another one is tripe. Honey comb tripe on account of its look.

I love a well-made (prep/cleaning is paramount) souse meat, not sure if my past source used brains or chitlins making it.

 

[Cathode]

I love a well-made (prep/cleaning is paramount) souse meat, not sure if my past source used brains or chitlins making it.

Crumbed lamb brains cooked to golden brown in clarified butter on very low. Then crushed with a fork on toast.

You need to put the brains in salt water first, real brine. Dissolve salt in a little boiling water first, mix till it is thoroughly dissolved then add the rest of the water.

The idea is to extract the blood from the brains. Pull the lobes apart and the brain stem and put them in the brine to soak for few hours or over night in the fridge.
You notice the brine water is full of blood and the brains blood vessels are collapsed and clear. Salt rips out the blood.

Dry the brains on paper towel, dip them in whisked egg, roll in bread crumbs, place in pan on low heat.

It was baby food when I was growing up, I remember seeing trays and trays of stacked brains at the butcher when I was a kid, it was much more popular and very cheap.

My father used to have lamb brain and rabbit rolls with bacon for lunch when he was young. This combination is amazing, especially if the rabbit is tender cooked with bacon in the casserole dish.