Veal Liver- Postpartum
I was lucky that after my birth my mother pampered me. We live some 500 m away, I gave birth and would come home, and my mother took care of me every day for the first two weeks after giving birth. It was the same lunch every day. Suddenly fried veal liver and stewed spinach or chard. On the tenth day I would be sick, but my mother showed up every day with that same lunch, a mug of beer and ate me like a flea. She would bathe my baby, check if I was breastfeeding properly and disappear. I hated the thought of livers, which only saw the fire and so legally called fried abruptly, the mother would nicely separate them from the spinach because they swam in pink soup ... and yet, today I wanted them. I bought them and suggest them for lunch the way my mom Lola did.
Preparation steps
- Finely chop the onion, garlic, a little parsley and thyme.
- Thinly slice the liver, or tell the butcher to do it for you. Roll them in flour.
- Heat the fat, oil or lard very hard. My mater always uses ointment.
- Fry the liver on one side for about 2 minutes and on the other side for about a minute.
- Take them out on a plate, immediately grind pepper and salt on them, and on the fat in which you baked the liver, put those chopped spices and onions.
- When you have fried the spices just enough so that the smell starts to spread, and for a minute at most, pour everything over the liver. Serve immediately.
- Prepare stewed young spinach as in this recipe.
Serving
Serve hot, it is best for everyone to sit at the table while you do this. Prepare garlic and salt and pepper grinders, and lemon. I hope you will like it.