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Liver with Them

The thin liver strips are commonly known as ("Iscas"), while the potatoes that accompany them are said to be "Elas". Vinegar is the key ingredient in this dish.
According to Albino Forjaz to Sampaio (1884-1949) in his work "Lust - The Ninth Art: Gastronomy", this was a common dish in Lisbon in the nineteenth and early twentieth century.


800 g pork liver
50 g pork lard
4 garlic cloves
2 dl white wine
2 bay leaves
1 kg potatoes
parsley (optional)

. Prepare the liver cutting it in very thin slices (“Iscas”) and let marinated in white wine with the garlic, bay leaves, salt and pepper and  the vinegar at least for 2 hours.
. In a fry pan, melt the lard, the garlic and bay leaves from the marinade. When the garlic starts sizzling, add the liver slices and quickly fry it, add the remaining sauce and continue cooking until liver is done to your taste.
. Boil the potatoes with skin. When cooked  peel them and cut in medium thick slices.
. Serve immediately the liver with the potatoes and sprinkle with chopped parsley.