[Sca-cooks] some liver and other offal recipes

[Ana Valdés]

I came back from a month in Montevideo, my old hometown. We ate calf
intestine, really stunning good, it's eaten as a part of the "parrillada" or
barbecue.
Ana

On Mon, Jan 31, 2011 at 1:26 AM, Robin Carroll-Mann
<rcarrollmann at gmail.com>wrote:

> On Sun, Jan 30, 2011 at 4:27 PM, Donna Green <donnaegreen at yahoo.com>
> wrote:
> >
> > I made lamb stew with liver sauce (See Brighid's translation below) from
> Nola for the potluck at the
> > Crosston Ball yesterday. It was well received.
>
> I did a janete of hen for a Spanish feast eons ago.
>
> I still remember very fondly the liver fritters you did for the PPF.
>
> Brighid ni Chiarain
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