Gary G wrote:

I realize the liver you folks are talking about is different,...but when I
think liver it's chopped liver with onions and fresh rye bread...Great
memory but just something from my past...Good chopped liver requires and old
Jewish grandma using lots of schmaltz and spices...Thanks all for the
memories...GG

For you and all my Jewish friends it's a kind of rough pate, and very
good indeed. For most poor folk here in the UK it usually has
connotations of being stewed to the consistency of boot soles by the
perpetrators of school dinners, and served with sloppy mash and cabbage
boiled to floppy yellow rags...

Done well, liver and onions is a classic pub meal, and very good indeed,
but too many folk use ox rather than calf or pig's liver, and cook it to
death. Lamb's liver is best of all...

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