Updated: Sep 21
Liver and onions are widely eaten in the UK and in Germany, where it is usually eaten along with boiled or mashed potatoes. Calf's or lamb's liver are the usual choices in the UK and is often accompanied by fried bacon. In the French traditional recipe, the liver is fried with butter and bacon. In Catalan cuisine olive oil is used, instead of butter, and fried garlic is added to the mixture. In Italian cuisine, the fegato alla veneziana ("Venice-style liver") recipe includes a dash of red wine or vinegar and the fegato alla romana ("Rome-style liver") a dash of white wine and is cooked in lard.