I always use pig's liver too, simply because my mum always did. I used to use pig's kidney too until Mr. T. sent me a substitution of lamb's kidneys and they're ok too. I put mine in a casserole dish, cut up smallish, about twice the size of a postage stamp, and cut the kidney off the core, add a finely chopped onion and cover in cold water. I put it in the hot oven for half an hour (240) and then put it in the low oven which is like a slow cooker for another two or three hours. I thicken it with Bisto when it comes out of the oven......delish!!! and melts in your mouth. Even hubby loves it and he doesn't like meat apart from chicken.
Today we had home cooked cod loin, home made proper chips (naughtily fried in lard just for a treat) fish cakes and beans.
minted lamb steaks, roast potatoes, sage & onion stuffing balls, green beans, peas & gravy followed by cherry pie (courtesy of the bakers opposite work) & custard
we had a posh dinner...lemon herby chicken, wedges, and sprouts. Then I had trifle and OH had cheesecake.
we love liver, we buy lambs liver as it's mild and tender.
