Granny's  Pig Liver

 

1 Tb wine vinegar
3 Tb white wine
1 bay leaf
salt & pepper

400g (14 oz) pig's liver, thinly sliced 90g (3 oz) spleen, well scraped, using only the pulp
(I omit this, adding a 1 tsp cornstarch mixed with 2 tsp water at the end)

 2 cloves garlic, chopped
2 oz lard (or a little butter or olive oil)
 boiled potatoes (3-4 small red potatoes per person)

Marinate the liver 4-5 hours. In a large frying pan melt the lard & cook the liver with a little marinade.
Simmer on both sides over low heat until the liver darkens, but not longer than
10 minutes, as it tends to harden. Remove from the pan, set aside & keep warm.
 Mix the spleen pulp in the juices left in the pan & add the strained marinade.
Cook gently 10 minutes to thicken. (Instead, I add the marinade to pan & deglaze,
boiling briskly for 10 mins,then add cornstarch mixture for a few minutes to thicken.)
 Return the liver to the sauce & reheat gently 2-3 mins. Taste for seasoning & serve with hot boiled potatoes.

 Serve with ;Lynn's Spanish RiceM16 and Kat's Guacamole SaladM21 and Kat's Pinto Beans & FrijolesM24 and Kat's Flour Tortilla  BR26

Most of the energy we use comes from fossil fuels, such as coal, natural gas and petroleum. Uranium is another nonrenewable source, but it is not a fossil fuel. Uranium is converted to a fuel and used in nuclear power plants. Once these natural resources are used up, they are gone forever.

The process of gathering these fuels can be harmful to the biomes from which they come. Fossil fuels are put through a process called combustion in order to produce energy. Combustion releases pollution, such as carbon monoxide and sulfur dioxide, which may contribute to acid rain and global warming.