# How do you cook your liver and onions? **URL:** \ **Category:** Cafe Society\ **Created:** [June 27, 2005, 5:06pm UTC](https://boards.straightdope.com/t/how-do-you-cook-your-liver-and-onions/310063 "2005-06-27T17:06:34Z")\ **Posts on this page:** 11\ **Page:** 2
**Author:** ![Malacandra](https://avatars.discourse-cdn.com/v4/letter/m/45deac/32.png) [@Malacandra](https://boards.straightdope.com/u/Malacandra)\ **Post date:** [June 28, 2005, 10:11pm UTC](https://boards.straightdope.com/t/how-do-you-cook-your-liver-and-onions/310063/21 "2005-06-28T22:11:33Z")
> [@Mangetout](#): > > I like pig liver best of all (strange really, as it is generally considered inferior to lamb and even ox liver) > > Slice and wash the liver in running water, removing any gristle etc. > Dredge in seasoned flour > Fry until golden > Place on top of sliced onions in a casserole dish > Add streaky bacon rashers, rolled up tightly. > Pour over red wine and stock > Cook in a moderate oven for several hours. > > Serve with coarsely-mashed potatoes, boiled carrots and steamed savoy cabbage. Another vote for pig’s liver, which I tend to casserole without pre-frying, whereas lamb’s liver I’d normally serve up lightly fried - as stated, it mustn’t be overcooked, or it goes tough. For those who won’t eat liver at any price, I presume eggs are off the menu too? :dubious: ---
**Author:** ![Askia](https://avatars.discourse-cdn.com/v4/letter/a/96bed5/32.png) [@Askia](https://boards.straightdope.com/u/Askia)\ **Post date:** [June 28, 2005, 11:49pm UTC](https://boards.straightdope.com/t/how-do-you-cook-your-liver-and-onions/310063/22 "2005-06-28T23:49:00Z")
> [@Snickers](#): > > Whoa, whoa, whoa, back up! _Instant_ mashed potatoes? And I was believing that you were a _good_ cook? > > Illusions shattered, **Snicks** backs out, muttering, holding her head. Instant mashed potatoes these days are pretty good, actually. As a result of protests like yours, I’ve learned to throw off my family by mixing in like, one actual boiled potato mashed up and stirred in to give the instant potatoes authentic lumps, much as my Mom used to mix in one quart of milk to powdered milk to make the powdered stuff more palpable. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [June 29, 2005, 12:31am UTC](https://boards.straightdope.com/t/how-do-you-cook-your-liver-and-onions/310063/23 "2005-06-29T00:31:29Z")
> [@Askia](#): > > Instant mashed potatoes these days are pretty good, actually. As a result of protests like yours, I’ve learned to throw off my family by mixing in like, one actual boiled potato mashed up and stirred in to give the instant potatoes authentic lumps, much as my Mom used to mix in one quart of milk to powdered milk to make the powdered stuff more palpable. Although, I must admit, I do like instant mashed potatoes from time to time as a comfort food (although I never keep any at home), I have to think that if you make the effort to boil one potato and mash it, you might as well throw in a few more and make it all from scratch, no? ---
**Author:** ![Beware\_of\_Doug](https://avatars.discourse-cdn.com/v4/letter/b/278dde/32.png) [@Beware\_of\_Doug](https://boards.straightdope.com/u/Beware_of_Doug)\ **Post date:** [June 29, 2005, 1:08am UTC](https://boards.straightdope.com/t/how-do-you-cook-your-liver-and-onions/310063/24 "2005-06-29T01:08:39Z")
I cook my onions in butter, and my liver in vodka or gin. 😃 ---
**Author:** ![Snickers](https://avatars.discourse-cdn.com/v4/letter/s/5daacb/32.png) [@Snickers](https://boards.straightdope.com/u/Snickers)\ **Post date:** [June 29, 2005, 2:59pm UTC](https://boards.straightdope.com/t/how-do-you-cook-your-liver-and-onions/310063/25 "2005-06-29T14:59:56Z")
But why even bother with instant mashed potatoes? Are mashed potatoes that hard to make that you need a substitute? I don’t see it - mashed potatoes are the easiest thing in the world to make, next to hard boiled eggs. Maybe I should put this as my entry in the “Staples in other people’s houses but never found in yours” thread in either MPSIMS or IMHO (I’ve forgotten which it’s in). ---
**Author:** ![Hey\_It\_s\_That\_Guy](https://avatars.discourse-cdn.com/v4/letter/h/6f9a4e/32.png) [@Hey\_It\_s\_That\_Guy](https://boards.straightdope.com/u/Hey_It_s_That_Guy)\ **Post date:** [June 29, 2005, 4:40pm UTC](https://boards.straightdope.com/t/how-do-you-cook-your-liver-and-onions/310063/26 "2005-06-29T16:40:26Z")
I just never have potatoes on hand, since I never bake them or do anything else with them. But during the rare occasions when I feel an overwhelming urge to make liver and onions or meatloaf, it’s nice to have mashed potatoes with it, so I always have a couple envelopes of the instant stuff in the pantry. Plus I only cook for myself, so making a huge batch of mashed potatoes for just myself hardly seems worth the effort. And the instant ones aren’t half-bad with the different varieties they make now, plus if you add some extra seasonings. ---
**Author:** ![Dublin11](https://avatars.discourse-cdn.com/v4/letter/d/3ec8ea/32.png) [@Dublin11](https://boards.straightdope.com/u/Dublin11)\ **Post date:** [June 29, 2005, 5:42pm UTC](https://boards.straightdope.com/t/how-do-you-cook-your-liver-and-onions/310063/27 "2005-06-29T17:42:59Z")
> [@Mangetout](#): > > I like pig liver best of all (strange really, as it is generally considered inferior to lamb and even ox liver) > > Slice and wash the liver in running water, removing any gristle etc. > Dredge in seasoned flour > Fry until golden > Place on top of sliced onions in a casserole dish > Add streaky bacon rashers, rolled up tightly. > Pour over red wine and stock > Cook in a moderate oven for several hours. > > Serve with coarsely-mashed potatoes, boiled carrots and steamed savoy cabbage. I make something silimar to that, except I add some garlic, mushrooms, a tin of tomatoes and some tomato puree. It is lovely. Savoy cabbage is fantastic with liver. And think of all the iron you’re getting!! A pal of mine in uni gave me fried pigs liver one day and instead of coating it in flour, she had coated in in curry powder before frying it. It was absolutel delicious. Might have that for dinner tomorrow night. ---
**Author:** ![Ponder\_Stibbons](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ponder_stibbons/32/343_2.png) [@Ponder\_Stibbons](https://boards.straightdope.com/u/Ponder_Stibbons)\ **Post date:** [June 29, 2005, 6:08pm UTC](https://boards.straightdope.com/t/how-do-you-cook-your-liver-and-onions/310063/28 "2005-06-29T18:08:27Z")
1. Roughly dice the liver and set aside on a place. 2. Take the onion and finely slice it. 3. Take onion slices and place on hamburger. 4. Put place with liver on the floor for the dog. 😃 ---
**Author:** ![Ponder\_Stibbons](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ponder_stibbons/32/343_2.png) [@Ponder\_Stibbons](https://boards.straightdope.com/u/Ponder_Stibbons)\ **Post date:** [June 29, 2005, 6:09pm UTC](https://boards.straightdope.com/t/how-do-you-cook-your-liver-and-onions/310063/29 "2005-06-29T18:09:51Z")
Gee, if I could learn to type it right the first time … That should be pla **t** e, not place. :smack: ---
**Author:** ![ouryL](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ouryl/32/6067_2.png) [@ouryL](https://boards.straightdope.com/u/ouryL)\ **Post date:** [June 29, 2005, 8:25pm UTC](https://boards.straightdope.com/t/how-do-you-cook-your-liver-and-onions/310063/30 "2005-06-29T20:25:44Z")
Do you own a biohazard suit? 😛 ---
**Author:** ![Snickers](https://avatars.discourse-cdn.com/v4/letter/s/5daacb/32.png) [@Snickers](https://boards.straightdope.com/u/Snickers)\ **Post date:** [June 29, 2005, 8:40pm UTC](https://boards.straightdope.com/t/how-do-you-cook-your-liver-and-onions/310063/31 "2005-06-29T20:40:35Z")
> [@Big Bad Voodoo Lou](#): > > I just never have potatoes on hand, since I never bake them or do anything else with them. But during the rare occasions when I feel an overwhelming urge to make liver and onions or meatloaf, it’s nice to have mashed potatoes with it, so I always have a couple envelopes of the instant stuff in the pantry. Ahh. It’s clearer now. Course, you could always buy a potato or two along with the liver or meatloaf fixins while at the store, too. 😉 [Previous page](https://boards.straightdope.com/t/how-do-you-cook-your-liver-and-onions/310063.md?page=1)