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The best liver is calves, second is lambs and third is pigs - do not try ox.
Soak pigs liver in milk in the fridge before cooking for about 2 hours.
Slice the liver thinly and coat in seasoned flour.
Fry sliced onions and chopped streaky bacon and transfer to ovenproof dish.
Fry the liver for one to two minutes each side and put in dish with onions. Keep warm while mashing potatoes.
Use the residue in the frying pan to make gravy and pour over the liver, bacon and onions.
Serve with creamy mashed potatoes and green vegetables.
It will only be tough if you overcook it.
Soak pigs liver in milk in the fridge before cooking for about 2 hours.
Slice the liver thinly and coat in seasoned flour.
Fry sliced onions and chopped streaky bacon and transfer to ovenproof dish.
Fry the liver for one to two minutes each side and put in dish with onions. Keep warm while mashing potatoes.
Use the residue in the frying pan to make gravy and pour over the liver, bacon and onions.
Serve with creamy mashed potatoes and green vegetables.
It will only be tough if you overcook it.
chuck the liver, and rashers of bacon cut into 3 pieces, and a couple of large onions sliced, into a casserole with some water into which you have stirred some oxo gravy granules. bung it in the oven for a couple of hours. serve with mash and peas - delicious!
it will end up tough if you fry it for too long, but in a casserole it just gets more tender.
it will end up tough if you fry it for too long, but in a casserole it just gets more tender.
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