I asked the price of calves' liver at my local butcher. £24 a kilo. The lambs' liver? £4.90. Choosing between them did not take very long. The quantity below, plenty for two people, cost less than £1.50.
Olive oil
4 red onions, sliced
Salt
1tbsp red wine vinegar
275g lambs' liver, cut into fork-sized slices
Handful of flat leaf parsley, chopped
Warm about 3tbsp of oil in a heavy casserole over a very low heat, and throw in the onions with half a tsp of salt. Stir, and cover. Continue to cook gently for 45 minutes to one hour, stirring regularly at first to ensure that the onions do not catch. You should find that as they collapse they throw off enough liquid in which to stew. (If not, add a tbsp or two of water or stock.) Indeed, you may find that there is too much liquid, in which case you can encourage it to evaporate by uncovering the pot.
Once you have a pot full of soft, sweet onions, moist rather than runny, add the vinegar and allow it to evaporate for a couple of minutes. (It is pretentious to call this, as some do, an onion "confit", because no preservation - the process that the name implies - is involved.)
If you were cooking calves' liver, you would flash-fry it in butter in a separate pan, stir it into the onions, and serve immediately. But you may want to cook lambs' liver slightly more thoroughly. Simply stir it into the onions, cover the casserole again, and stew for about 10 minutes, or until cooked through but still tender. Stir in the parsley, and serve.
You may want to add black pepper with the liver. Or you could go for a goulash theme, adding a tbsp of paprika once the onions have collapsed, with a dollop or two of sour cream stirred in at the end.
Olive oil
4 red onions, sliced
Salt
1tbsp red wine vinegar
275g lambs' liver, cut into fork-sized slices
Handful of flat leaf parsley, chopped
Warm about 3tbsp of oil in a heavy casserole over a very low heat, and throw in the onions with half a tsp of salt. Stir, and cover. Continue to cook gently for 45 minutes to one hour, stirring regularly at first to ensure that the onions do not catch. You should find that as they collapse they throw off enough liquid in which to stew. (If not, add a tbsp or two of water or stock.) Indeed, you may find that there is too much liquid, in which case you can encourage it to evaporate by uncovering the pot.
Once you have a pot full of soft, sweet onions, moist rather than runny, add the vinegar and allow it to evaporate for a couple of minutes. (It is pretentious to call this, as some do, an onion "confit", because no preservation - the process that the name implies - is involved.)
If you were cooking calves' liver, you would flash-fry it in butter in a separate pan, stir it into the onions, and serve immediately. But you may want to cook lambs' liver slightly more thoroughly. Simply stir it into the onions, cover the casserole again, and stew for about 10 minutes, or until cooked through but still tender. Stir in the parsley, and serve.
You may want to add black pepper with the liver. Or you could go for a goulash theme, adding a tbsp of paprika once the onions have collapsed, with a dollop or two of sour cream stirred in at the end.
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