Liver is not something I recall having before (apart from chicken-liver pâté which is quite a different thing). It didn't look very appealing, and it was hard to stop myself from assuming I would dislike it before even having a taste.
The 'lamb's fry' had been roughly sliced at the supermarket butchery, but the recipe specified thin slices, so I did what I could to slice the chunky pieces into thinner bits. Then I heated oil in a pan and quickly browned the liver, before removing it from the pan and adding onion instead.
Once the onion was cooked, I put in a spoonful of flour, cooked that for a minute or so, then gradually stirred in beef stock. This actually made a very tasty gravy, though it didn't take anything like the five minutes indicated to boil and thicken.
While the onions were cooking, I'd put some bacon rashers under the grill. I nearly forgot about them, but luckily I rescued them before they started to burn. As it turned out, the bacon came out perfectly crispy.
I put the liver back in the gravy, let that cook for a few more minutes, and then served it up with the bacon. Not a perfectly balanced plate - no veges - but it was iron I was after tonight. There was a lot on the plate, and I doubted I'd eat it all, but I was sure going to give it a try.
I definitely got a decent dose of iron. Liver must really be iron-rich, because that's all it really tastes of. The flavour is so strong that it totally overwhelmed the gravy and bacon. I didn't particularly mind the flavour at first, but after a few mouthfuls it became so overpowering that I couldn't eat any more, and the aftertaste is not awesome either.
So it looks like liver's not really my thing. I think I'll stick with the iron tablets.
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