In Australian: Lamb’s fry (lamb’s liver) with onion and polenta. In Lyn’s version for dinner recently, no polenta, and the lamb’s fry was accompanied by onions and mushroom and mashed potato. An odd but workable mix.
Liver is offal, and offal is also called, especially in the United States, ‘variety meats’ or ‘organ meats’, according to the useful Wikipedia. Sounds nicer, doesn’t it? It has always been inexpensive (read ‘cheap’) and is so unfashionable now that a half kilo of lamb’s fry, one pound weight, costs only a couple of dollars from Glenfield Butchers in Glebe, Sydney. Good quality lamb cutlets can cost up to $42 per kilo, or ten times as much. Liver is high in iron.
Lyn and I recalled that while working in London in 1966 we (separately) were given a ‘luncheon voucher’ every day, a green, black and white slip of printed paper, a hangover from the food rationing of the war years. Worth five shillings and sixpence, a fiftieth of my weekly wage, it bought you a cup of tea and a dish of lamb’s fry and bacon, a filling lunch, at the local café.
The vouchers were famously used as a form of payment in Cynthia Payne’s brothel in London during the 1970s. (Wikipedia) If only I had known!
I was in Venice for a month or so back in 1984 – did I have Fegato? I can’t remember. The bottled wine I bought I can remember: the light red, slightly sweet vino dei fragoli, ‘strawberry wine’, so called because it’s made from ‘strawberry’ grapes, which ripen unevenly and need to be plucked from the bunch one by one, leaving the green grapes behind. Or so my Sydney barber Sam Volpe says. That’s why there is no commercially available version of the wine, he opines: it is usually made from the grapes grown in someone’s backyard, and to obtain it outside the Veneto, you need to have some Italian friends who know an Italian neighbour who makes it. Ask around.