ISCAS À MODA DE MACAU

1½ beef, pork or veal liver
3 dashes of vinegar
3 dashes of light soy sauce
3 dashes of Worcestershire sauce
8 bay leaves
¼ ground nutmeg
½ onion sliced
1 tsp corn flour
1 tbsp white wine

Remove its thin skin and veins and slice the liver very thinly.

Marinade the liver slices in all the other ingredients except the onions for an hour, turning the slices from time to time.

Sauté the onions in a saucepan; as soon as they are translucent, add the liver; when cooked, thicken with corn flour mixed with a little water.

Serve with potato chips.

1 lb | 450g pig’s liver
1 tbsp olive oil
3 cloves of garlic, chopped very fine
2 large onions, cut in thin slices
3 spring onions, chopped very fine
1 tbsp vinegar
salt and pepper to taste
ginger the size of 20 cents, chopped very fine
¼ lb | 110g sliced bacon
slices of fried bread
1 tbsp vinegar
¼ lb | 110g sliced bacon
slices of fried bread

Cut liver into rather thin slices about 1-2 inch | 2.5-5 cm in size. Mix garlic, spring onions, ginger, vinegar, olive oil, salt and pepper. Pour this mixture over the sliced liver, mix well, and put aside for an hour or so.

Fry onions in 1 tbsp of lard; when almost done, add about ¼ cup water and simmer for a couple minutes or till almost dry. Add the liver and stir all the while until just cooked. (Do not overcook as the liver will then be hard and dry. When the liver has changed colour – about 3-5 minutes when frying – take a piece and cut into two: if the inside is not red, it is done.) Put aside and keep warm.

Fry the slices of bacon and then the bread in rather deep fat.

Arrange the bread neatly on a plates, put a nice slice of bacon on each, then pile up neatly one or two spoons of the liver and serve hot.

For variety, a ring of mashed potatoes to replace the fried bread is very nice. Pile liver neatly in the centre of the ring.

If desired, cut some bacon into small pieces, fry and add to the cooked liver just before serving.