Oh Robin you've never had liver the way I make it then. Soaked 24 hours in whole milk to make it lovely and soft, then cooked in a pan that's already had good bacon and onion cooked in it so it soaks up all the yummy onion/bacon flavors. Served with pan juices and smothered in bacon and onions with some lovely fried potatoes......that's good eating!
Originally Posted by frankykeno
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