Braised Liver and Onions

Again, after my Dad took us on that early meat market trip which preceded the making of Brawn and many other cullinary delights.

My mother had two special recipes which required an ingredient that cost very little, if anything. The major problem was that it was seasonable in those days, long long ago. When the season was right, and lambs were plentiful, then they would very often have a surplus of these, therefore as we were regulars, also depending on the size of our order, the required four or five pounds of this to us, lambs liver, or commonly called lambs fry, would be given to us.

Coming back from the market, the early mornings, just as the sun was rising, Hastily transfering those parcels of meat from the boot and backseat of the car, to the kitchen and the bar for mom and dad to pack them away.

This task completed, we would all sit down for a cooked breakfast, which invariably comprised of eggs, bacon, fried tomato and onion, perhaps a sausage or fried polony and toast, with a freshly perculated cup of coffee. To me this was the best part of the whole trip, it is what made that day special.

Not that we did not have a cooked breakfast every day, but our routines and departing times from home would never allow for that to happen too often during the weak.

That what made it so special, my brother, Mom, Dad and I.

This is one of those recipes that my mom would cook up, usually the same night that we had been to the market.

I could always tell, the minute i walked into the kitchen, when ever the braised liver and onions was on that nights supper table, as those delicious aromas created by fried onions together with the seasoned meat which had been simmering away would have permeated the kitchen, it had a very distinct and unique aroma.

Braised Liver and Onions

Ingredients

500g of Lambs fry (you can use beef liver if you prefer)

4 large onions

25ml of mixed herbs

15 ml of parsley

½ cup of seasoned flour

2ml of baking powder

125g of shoulder bacon

3 large ripe tomatoes(optional)

Salt and pepper to taste

5ml of sugar

Oil for deep-frying

5ml of Soy Sauce

5ml of Worcester sauce

5ml of cornstarch

Water

Method

Wash and clean off the membranes, sinews etc., from the liver, then cut it into strips of about the thickness and length of your middle finger. While still moist, season with salt, pepper, then and coat the liver with the seasoned flour.

Bring the oil to temperature for frying. Brown the liver, a little at a time, to a nice golden colour. Finely chop the bacon, onions and tomatoes, then add this to the frying pan and cook until both the onions and bacon have cooked through. Once you have fried all the liver, drain the oil leaving a little bit in the pan. Place the chopped onions in the pan. Cook till transparent. Add the herbs, fry until the onions are a good brown colour, and the bacon is crispy. Add the tomatoes and sugar, reduce the heat and let it simmer for about 10 minutes. Make a smooth paste using the cornstarch, Worcester and soy sauces, add some of the water, mix until smooth, and add this mixture to the liver onion, bacon and tomato mix. Let the gravy thicken and then add more water, if desired, and let it cook.

Either serve the liver and onions with mashed potatoes and peas, or Spicy fried baby potatoes and peas.