To love liver and bacon

- lots of onions too - they give the sweetness.
Going to eat dinner now - not liver, sadly.

The only way you are being unreasonable is you didn't share.
That sounds yummy.

I only like lambs liver none of the others. To make it more interesting, for my children, I used to put sausages into it and my kids loved it as did my husband so we still have it.

I have loved lambs liver all my life. Thinly cut, dipped in flour, fried with an oxo cube and water pored over, thick delicious gravy over creamy cheese and minted peas ??

Love lambs or calves liver, slice thinly dust with flour, fry in olive oil remove from pan now fry onions return liver to the pan with fresh sage leaves, deglaze using good balsamic vinegar stir in cream and serve. Delicious.

Now I am really craving some! Has to be calves liver, pan fried and just pink inside as the French would do it. Not tried cheesy mash with it, now there is a thought, thank you!

Adding a pinch of bicarb to the soaking milk makes cheap ox liver as tender as lamb's...we love liver...but I cannot even bring myself to try tripe despite living in Lancashire where it's still all too available. My mum called it 'boiled knitting'; she cooked it for the family once, but none of us liked it. As a keen young bride in 1976, I used my shiny new pressure cooker to make brawn with half a pig's head, brain and all...it was EXCELLENT! But I also tried cooking a whole ox tongue like my mum used to, and realised that I disliked it even more than I remembered...

My husbands always hated it.... so I don’t cook it ... until recently when I started to please myself, forgotten how good it is ....lambs liver/streaky bacon/ onion/ gravy and a big dollop of buttery mash. Sublime.

We used to eat raw sausage meat and also raw cake mix, really used to enjoy licking out the bowl after mum had made a cake((we used to use a spoon and not actually lick the bowl ) ?

I remember a foster child telling me never to give him liver. My favourite was pigs liver with gravy, creamy mash and another vegetable. I had to be careful because this boy would lift lids to see what I was cooking on a daily basis/ I somehow managed to disguise it, probably added a white lie. He eat every bit with gusto. When he finished he asked, what was it and could we please have it again/ His face was an absolute picture, when I told him it was liver. Just shows how many things are in the mind.

Sheeps brains not sheepskin?

What a lovely thread,so many memories. ! Some made me laugh,a few made me pause for thought,especially those who had medical relatives. I will try most things once,even snails. My husband was from Lancashire and I've tried stuffed heart. He told me about how his loved sheepskin brains and tripe( not together) but I just couldnt ! Dont even think about elder! Yet I love haggis. I did briefly go off black pudding but not for long! Really couldnt take to jellied eels.
One thing I am curious about is does anyone or did any relatives eat raw sausage meat? As a small child I remember my mother doing this. A while ago Britains oldest twins(96) mentioned doing it. Is it a Midland thing?

Ooh. Love liver and onions, but must be served with extremely thick gravy (and gallons of it at that), and mashed spud to soak up all the gravy.
Food of the gods!

Yuk no! I can't eat any innards. Once on a school trip we had liver which made me gag, so I put it in a hanky up my sleeve and flushed it away later. Fortunately mum hated offal too so never cooked it at home except for the dog

Yes to lambs liver, but no to kidneys, tripe, heart, tongue....

Love liver- mostly lambs. Very good for you too - or so Mum used to tell me. In a nice casserole with bacon- yum!!

I used to buy hearts - delicious stuffed. And kidneys. not sure which animal they were from . But don't see them in our butchers.
Probably all go to make dogfood now.
Our butcher does sometimes have oxtail which I've cooked.

I absolutely love lambs liver but for years now I have found it always to be bitter no matter where I buy it from so have avoided it for ages now but reading these threads maybe soaking it in milk would take away the bitterness? If so how long would I need to soak it for? My father used to love tripe and he used to also cook stuffed hearts, which I actually enjoyed then he used to make Brawn after boiling pigs trotters and he did actually used to eat the meat off the trotters ........
I draw the line at that ?

I love liver, my DH won’t eat it, so I get it very rarely

My mother cooked pigs liver, and sometimes ox liver, in the oven wth onions after soaking it in milk. Offal of any kind was the one thing I couldn’t get my children to eat. I buy lambs liver - sometimes calves if I can get it (it used to be a hell of a lot cheaper than if is now!), flash fried in a pan and served with onion gravy, mash and greens. I quite liked tripe as a child until I found out where it came from?. Put me off henceforth.

Love liver! Favourite is lamb's with onion and apple in a casserole topped with streaky bacon, bliss!
Had it for supper last Wednesday having kicked off the day with devilled kidneys for breakfast, heaven!

Yep, I'm another liver lover. Took my flat-mate to teach me how to cook it, though. My lovely Granny used o fry it hard enough to sole boots. Enlightenment prompted joy. I also love tripe. Now there's something Granny had a real knack with. I'm really pleased as both dishes are economically gratifying and allegedly have reasonable health benefits.

Yuk, yuk and more yuk!

Sounds wonderful - real comfort food. Loved tripe with mash as a child but DH won’t entertain it so a sad loss for the moment

I don't eat any meat products at all, haven't for over 30 years, and the thought of eating offal especially makes me feel totally sick, sorry. (I struggled with eating much meat even as a child, always found the idea a bit revolting and could only eat it "disguised" in tinned burgers or sausages, never in its recognisable form.) But if you want to eat it and enjoy it, who am I to judge? But - yukkkkkk!!