StripedDaisy
A sucker for a key change
Hi all,
I am going to try a liver and bacon casserole and as I have never eaten liver before (other than pate), I wondered which type the more experienced among you would recommend....
Lambs?
Pigs?
Calves?
Is one softer than the others? More delicate taste?
I am going to try a liver and bacon casserole and as I have never eaten liver before (other than pate), I wondered which type the more experienced among you would recommend....
Lambs?
Pigs?
Calves?
Is one softer than the others? More delicate taste?