Name: Iscas Com Elas
Ingredients: 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 ounce lard (or a little butter or olive oil); boiled potatoes (3-4 small red potatoes per person)

Iscas Com Elas

Ingredients

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 ounces lard (or a little butter or olive oil)
boiled potatoes (3-4 small red potatoes per person)

Instructions

(Liver with Them). 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.