You only liver twice
I had some liver left over, but decided against a repeat liver and bacon dinner. This time, I started off by making up some lamb stock, it was lambs’ liver after all, in a pan, rinsing the liver and stewing it on simmer for 5 minutes. I drained the liver from the stock and returned the latter to the pan. I added rice to this, and seasoned the liver on a plate with plenty of pepper.
In a frying pan I sautéed red onion, garlic, and sliched mushrooms. When the rice was nearly done, I started frying the seasoned liver with the onions, and put carrots, peas, and savoy cabbage on to steam. I drained the rice, and poured the stock into the frying pan. I reduced it for a few minutes, and turned the entire contents onto a plate with the rice and veg.
It was tasty, and the liver was remarkably soft and tender, with the tiniest hint of pink still remaining. I don’t see why people don’t eat more liver: it’s good for you, incredibly quick to cook, and – importantly for students – it’s dirt cheap.