SC - Tredura [Hashed Leeks] in re substituions

[Jenne Heise]

You must not be pre-soaking the kidneys.  If you don't, they are too stong a 
flavor.
I make steak and kidney pie quite often.  It is very tender and when folks 
find out what it is, they seldom flinch.
Olwen


>From: "Bonne of Traquair" <oftraquair at hotmail.com>
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: Re: SC - liver (was rare foods at feasts-rant)
>Date: Wed, 27 Sep 2000 12:22:16 PDT
>
>>Of course, liver is very much a matter of personal taste, so perhaps some
>>others will share their recipes and opinions.
>>
>>Bear
>
>I cook it as my mother did: as you said, Calves liver is preferred.  Beef 
>or
>Pork liver are too strong.  Lambs liver is nice if you can find it.  Begin
>by frying bacon and remove to drain, fry onions and remove to drain, dredge
>the liver in peppered flour and fry just until done.  Serve each slice of
>liver with a pile of browned onion and crumble bacon over it. She did not
>make a sauce from the pan drippings, but liver was almost the only dish we
>kids were allowed to drown in ketchup and worcestershire sauce. All 5 of us
>grew to adulthood liking liver and eventually adding little or no bottled
>sauce to it.  I've tried the same technique with my girls, but as I don't
>serve it as regularly as my mother did, they don't seem to be out-growing
>the over-saucing habit.  Oh well.  It's still good nutrition in there
>somewhere.
>
>Once in a while Tony speaks longingly of steak and kidney pie, so I've been
>trying to work up a liking for kidneys.  The best I can do is to think they
>taste like really strong flavored liver, and pour a lot of ketchup over it.
>Maybe after 18 years I'll like it?
>
>Bonne
>
>
>
>
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