offal - cheap and definitely old style

mi_jardin

You can buy neck fillet of lamb from all the super markets, but its pricy. If you get neck in the "stewing lamb" from meat counters and it is cheaper, but you do have the bone in it. It makes a wonderful casserole in the SC.

sandraroffey

as a previous poster says, soak ox liver in milk. it does work - ive tried it. and get the butcher to slice it thinly. dusting of plain flour, fry quickly each side with some onions, just enough to seal it. pour over beef stock (oxo i use) and stir. the flour on the liver will thicken the sauce. cook for not too long.

we have liver and bacon once a week always.

and i love kidneys. in with the slow cooked stewing beef, it makes a lovely casserole, or a pie.

attentionseeker1

Neck fillet of lamb is pricey but normally cheaper than all the other boneless cuts being sold.

Not quite offal but Waitrose are selling pig cheeks for a ridiculously low sum- I got 8 for just over a pound and cooked using this recipe - they were absolutely delicious!

terra_ferma

,,,on a different note, I used to eat brain as a child, many many years ago. I loved it, can't remember what animal it was, but I've not had it, or even seen it since.
I wonder if it's still sold and if people still eat it??
Would mad cow and similar diseases be a concern?

asparagus1968

i'm not sore i actually want to know but.......

faggots?
chitterlings?

i like to thinly slice liver,coat in seasoned flour,fry with some bacon then make a little gravy mmmmmmmm.

nuatha

asparagus1968 wrote: »

i'm not sore i actually want to know but.......

faggots?
chitterlings?

i like to thinly slice liver,coat in seasoned flour,fry with some bacon then make a little gravy mmmmmmmm.

Faggots are usually belly pork, pork shoulder and pigs liver. They may contain heart, lights (lungs) and other offal.
Chitterlings are small intestines, usually from pigs but sometimes from sheep.

asparagus1968

nuatha wrote: »

Faggots are usually belly pork, pork shoulder and pigs liver. They may contain heart, lights (lungs) and other offal.
Chitterlings are small intestines, usually from pigs but sometimes from sheep.

thanks for the answer! oooh!:)

lizzyb1812

Haven't read through the whole thread so apologies if this has been mentioned before. Liver is delicious in a stir fry. I just start with an onion, then add sliced peppers and then the small chunks of liver. At the end I add a generous dollop (technical term!) of tomato puree and cook for another minute. Lovely with couscous and very quick. I add mangetout when they're in my garden as well.

BAGGY

Lambs liver in oyster sauce with mushrooms. mmmmm

nuatha

asparagus1968 wrote: »

thanks for the answer! oooh!:)

You're welcome.
I also add sage, thyme, breadcrumbs onion and garlic and wrap in caul fat (membrane from the abdomen) if I can get it, streaky bacon if not.
Simple, cheap and rather tasty.
I've never tried chit'lins