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Beef and goat offal dishes include the stomach, hooves (trotters), shin, intestines, liver, head, tongue, pancreas, lungs, kidneys, udders, and, very rarely in certain communities, testicles. Beef or goat blood, sometimes mixed with other offal pieces, is often cooked to make a dish known in Shona as "musiya". Chicken dishes include feet, liver ...
Liver and onions is widely eaten in the United States, United Kingdom, Canada and in Germany, [citation needed] where it is usually eaten along with boiled or mashed potatoes. Beef or veal liver is common in the US; veal or lamb liver are the usual choices in the UK. In the French traditional recipe the liver is fried with butter and bacon. [2]
Tjvjik, tzhvzhik or dzhvzhig (Armenian: տժվժիկ) is an Armenian dish which is mainly based on liver (lamb, [1] beef, pork or chicken). [2] In addition to liver it can include any other offal. [3] It is considered an easy dish to prepare. [4] [5]
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Vitamin A can be found in fish, beef liver, dairy products and eggs. Show comments. Advertisement. ... Simply Recipes. For the best Hello Dolly bars, use a boxed brownie mix. News. News.
The dish is often made by sautéing or broiling liver and onions, adding hard-boiled eggs, salt and pepper, and grinding that mixture. The liver used is generally veal, beef, or chicken. [1] The quintessential fat used is schmaltz, but different methods and materials exist, and the exact process and ingredients may vary from chef to chef. [2]
Leberknödel are usually composed of beef liver, though in the German Palatinate region pork is used as an alternative. The meat is ground and mixed with bread, eggs, parsley and various spices, often nutmeg or marjoram. In Austria spleen is often mixed with the liver in a 1/3 ratio.
Slices of bacon are fried and slices of veal liver (often covered in flour) are sauteed in the rendered fat. The bacon and slices of liver are placed in a dish and covered with a gravy [12] made with the fond. [2] [3] Many recipes call for the liver to be scalded first. [13] [14]