Old London Liver and Kidneys

The trick here is to get a thick slab of liver, the thicker the better, and not to overcook. Liver is best when cooked to a deep burgundy red, like a properly done wild duck.

Ingredients

  • 1 pound thick unsliced baby beef liver
  • 4 lamb kidneys, deveined and quartered
  • 4 medium to large onions, sliced
  • 1 teaspoon olive oil
  • 1 tablespoon butter
  • 12 slices bacon, chopped coarsely
  • ½ cup chopped fresh parsley
  • 2 teaspoons salt
  • ½ teaspoon freshly ground pepper
  • ¼ cup white wine
  • 1 teaspoon arrowroot, approximately

Method

Presoak a clay pot, top and bottom, in water for 15 minutes.

Place the liver and kidneys in the presoaked pot. Brown the sliced onions in the butter and olive oil until golden and add to pot, then fry the chopped bacon until almost done, pour off most of the fat and add the bacon to the pot. Add the chopped parsley, mix thoroughly, then add the salt, pepper, and white wine.

Cover the pot and place it in a cold oven.

Set the temperature at 450 degrees.

Cook for 45 minutes.

Test the liver for a deep red burgundy color, at that point it will be done. (Do not overcook.) Remove the pot from the oven and pour off the liquid into a saucepan.

Heat, thicken with the arrowroot, and pour thickened sauce back into pot. Slice the liver just before serving.

Shopping tip: Get the unjustly neglected lamb's liver; when last priced it cost $.79 per pound, as opposed to $2.79 for calves', or baby beef liver! And we challenge anyone to tell the difference.

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