[Magdalen] Liver.

[Cantor03 at aol.com]

Our housekeeper, who occasionally prepares a hot evening meal for us,
is going to do a rare treat:  Kalbliver lightly sauteed medium rare,  and
sauteed onions and sauteed bacon on the side.  Pennsylvania style  seems
mostly to chop up the bacon and the onions into a sort of sauce that is  
then
poured over the liver.  
 
Au contraire, the liver will be crisp on the outside, and
not covered with sauce.  I can't tell you the number of times I have  asked 
for
this at a PA restaurant to end up with the wet liver and onion/bacon  sauce
anyway.
 
Since my housekeeper is a Polish immigrant, I hope she has not become
PA brainwashed in preparing today's treat.
 
We shall see.
 
 
 
 
David Strang.