Veal Liver and Parmesan Herb Potatoes

Easy, filling and good.

Instructions: Preheat oven to 425F. Slice russet or similar potatoes 1/2" thick. Take two 1/2" slices out of the middle (widest) part of an onion, or use the roughly equivalent mass from the ends. Layer half the potatoes on a greased piece of foil on a baking sheet. layer the onions on. Season to taste with herbs, salt and pepper. Layer the rest of the potatoes over. Put approx 1/4 c ghee or butter on top in large dollops. Cover generously with grated Parmesan and wrap in the foil. Roast 45 min to an hour.

When done, remove from oven and plate. Heat 2T lard or bacon fat or butter in a heavy fry pan on medium-high heat. Add veal liver and saute 2 min on one side. Flip and saute 1 min on the other side. Liver should still be oozing blood and be nice and rare on the inside. Cut in half and plate.