Me, my Dad and my husband enjoy this for dinner. Mom would make it for Dad and me but she and my Sis wouldn't touch it. Just like they wouldn't eat fish either. And yes, it was always dirt cheap.

It was always what my mum got from the Chinese when we were ordering, because she didn't like actual Chinese food but didn't want to be left out

You are probably right there. Maybe I should have said flan rather than quiche.

Shepherd's and Cottage pies are indeed worthy of full-on pie status.

On the kidney front, I am right alongside Nutek. Approach them cautiously, keep calm and get them in the waste bin at the earliest opportunity. Keep a spade or shovel within reach at all times.

Liver... is simply not to be found here. Cannot remember the last time I had it. My mum also used to make liver, onions and mash as mentioned by SultanOfSwing. Ok, he said spuds not mash, but you get the picture. But he forgot to mention bacon...

When I ask for chicken livers at our local cafeteria I invariably get a huge serving, though we usually go in shortly before closing time, so I assume they want to get rid of everything they have already cooked and can't keep until the next day.

They probably like it when you come in, then

We won't serve liver with bacon. Bacon has no place on the same dish as gravy.

When making a roast chicken or turkey, the kidneys, liver and hearts were boiled for the broth and then they were chopped up and given to the dog.

We went in one Christmas eve a few years ago, and after looking at the choices on the serving line, I asked the manager, who unusually was working the serving line that day (presumably to give someone the day off), for chicken livers.

He looked at me and laughed - "I have all this good stuff", waving his hand over the other choices, "and you want chicken livers?".

I stuck with the chicken livers.
Both the bacon and the gravy are different from what you're used to.
You had a lucky dog!

I'm not sure whether that means the other stuff was shite, or that the chicken livers were just that good ...

Liver and onions is a traditional and popular Venetian dish. Can't stand it myself. You'd think fish would be more popular in Venice.

Maybe they got sick of eating fish and decided to give liver a go. You know, the logical progression ...

Well about half the choices I never take (but when isn't that true for any restaurant/menu?) But that day I just fancied chicken livers as I hadn't had any for a while, and Mrs P won't cook them at home, at least not since she stopped making baby food for little Miss P.

Seems that it worked out perfectly, then.

Perhaps. Italians are very particular and precise when it comes to their own regional dishes. Risotto alla Milanese. Ragù alla Bolognese etc.

Well, they're good at it of course.