Liver lunch by Ford (UPDATEs: Yummie ! )

Maybe Henry Ford was introducing Chickenlivers & Onions to his workers for a daily lunch to reach a production of 15 million T-Fords between 1908 and 1927? Could be possible he was a innovater in more than one way, so who knows :-)

The Jolly Sportsman at East Chiltington in West Sussex for the oysters and Guinness, and the RAF museum at Cosford in Shropshire for excellent liver and onions.

With best regards
John

I'd have to add a few things to this discussion of Liver and Onions.

Firstly, the quality of the Liver is critical, as is the talents of the cook. I've had fantastic Liver and Onions (both Chicken and Calves Liver)and I've had some which was rather like eating shoe leather.

Further, it's important to have Liver which is from animals raised organically, or, at least, those that have not been dosed up with acres of Antibiotics and growth hormones. These things are filtered by the Liver and become concentrated there. I'd imagine that you probably don't want to be eating such stuff.

Lastly, all this discussion has made me hungry, so, I shall now go cook up the lovely Chicken Livers currently residing in the fridge, and serve them with LOTS of sauteed Onions and Garlic (one should never forget the Garlic)and a nice Baguette. Think of it as Pate without all the extra work.

Cheers!

I had liver & onions this summer, in the UK, in a restaurant close to the Bugatti Trust.

It did taste different from what it used to be when I was a child. Not too bad, though.

I can't understand any of this - the perfect lunch is 6 oysters and three pints of Guinness.

dear John, can you recommend any specific pub or resto where to enjoy this feast?

Hey ! I used to eat Liver and Onions as a kid ! A nutritious meal, contains lots of vitamins, minerals, and iron, just right for a Mechanic. See :
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=129

Now the Oysters, you can keep !